Serves 4
1 lb shrimp, shelled (save the shells)
1/2 lb firm white fish like cod, cut into 2 inch pieces
8 cloves of garlic
juice of 2 limes, about 1/4 cup
1/2 tsp salt
2 tablespoons cooking oil, e.g. canola
1 onion, minced
1/2 bell pepper, minced
1 or 2 hot fresh peppers, e.g. serrano or cayenne, minced -- depending on how hot you want it
2 large roma tomatoes, diced
1 cup coconut milk
1 cup shrimp stock (see recipe below)
2 cups cooked rice
1 large bunch minced fresh cilantro
Peel the shrimp and put the shells in a suacepan with enough water to cover, simmer while you're cooking everything else. In a small bowl combine the shrimp, fish, half of the garlic, lime juice, and salt. In a large saute pan heat the oil and add the onion, peppers, and the rest of the garlic, and saute until soft and translucent. Add the tomatoes and saute until soft. Add the coconut milk and 1 cup of the shrimp stock and simmer for about 10 minutes. Drain the fish and add to the coconut-vegetable mixture and simmer until the fish is done, about 5-10 minutes. Taste and correct salt. Serve in bowls over rice. Garnish with cilantro.
