Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, thinly sliced (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large tomato, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1.5 pounds (approx. 680g) firm white fish fillets (such as cod, snapper, or sea bass), cut into 2-inch pieces
  • 1 pound (approx. 450g) large shrimp, peeled and deveined
  • 1 (13.5 oz/400ml) can unsweetened coconut milk (full-fat for the best flavour!)
  • 1/4 cup (60ml) fish stock or vegetable stock
  • 1 tablespoon (15ml) dendê oil (palm oil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper (optional, for a little kick)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add bell peppers and tomato. Cook until slightly softened.
  3. Stir in smoked paprika, cumin, salt, pepper, and cayenne (if using). Pour in the fish or vegetable stock.
  4. Gently arrange the fish and shrimp over the vegetables. Drizzle with lime juice.
  5. Pour in the coconut milk. Bring to a gentle simmer (don't boil!). Cover and cook until the fish is cooked through and flakes easily with a fork, and the shrimp are pink and opaque.
  6. Stir in the dendê oil (or substitute) and most of the cilantro.
  7. Garnish with the remaining cilantro and serve hot.