-2 tbsp dendê oil (or substitute with olive oil)
-1 medium onion, thinly sliced
-1 red bell pepper, thinly sliced
-1 yellow bell pepper, thinly sliced
-2 medium tomatoes, sliced
-1 can (14 oz / 400 ml) coconut milk
-1/4 cup chopped fresh cilantro (plus more for garnish)
-1/4 cup chopped parsley
-1/4 tsp paprika or chili flakes (optional for heat)
-Salt and pepper, to taste
Instructions:
1.Marinate the Seafood:
Rinse the shrimp and fish fillets. Place them in a bowl and marinate with garlic, lime juice, salt, and pepper. Let it sit for about 20 minutes.
2.Cook the Vegetables:
Heat the dendê oil in a large skillet or pot over medium heat.
Add the onion, bell peppers, and tomatoes. Sauté until slightly softened, about 5 minutes.
3.Assemble the Stew:
Layer the marinated seafood over the cooked vegetables.
Pour the coconut milk over the top.
Add cilantro, parsley, paprika, salt, and pepper. Gently stir to combine, being careful not to break up the fish.
4.Simmer:
Reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the seafood is fully cooked and flavors are well combined.
5.Serve:
Garnish with extra chopped cilantro.
Serve hot with white rice and, optionally, farofa (toasted cassava flour).
Enjoy !
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