- 1-2 lb Seafood. (I used a seafood frozen mix from Whole foods, but any hard seafood works. Generally, shrimp and cod are popular.)
- 2 Limes
- 3 tbsp Dende oil (Palm oil) (You can sub with olive oil or coconut oil)
- 4 clove Garlic, minced
- 1 Red onion, diced
- 8 oz Mini sweet peppers, or 2 red bell peppers, diced
- 2 1/2 cup Diced roma tomatoes, about 6
- 1 Hot pepper, I used a scotch Bonnet
- 1 can Coconut milk (13.5 oz) (Full fat)
- 1 can Tomato paste (8 oz)
- 1 cup Chicken stock
- 1 Carrot, diced
- Spice blend: 2 bay leaves, 1/2 teaspoon salt, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon red pepper flakes
- 1
The Stew
- Prep the seafood if necessary (devein the shrimp, cut fish into even chunks)-season with salt and juice of 1/2-1 of a lime. Prep the garlic, onion, and veggies (chop), set aside.
- In a large, deep skillet, melt 2 tablespoons dendê oil over medium heat. If using olive oil (or coconut), heat over medium heat. Add the onion and cook, stirring until the onion is translucent, about 2 minutes. Then, add the garlic and spice mix and cook until softened and fragrant, about 1 minute.
- Increase the heat to high and add the sweet peppers, carrots, and the hot pepper. Season with salt. Cook while stirring frequently for about 4 minutes. Add the Roma tomatoes and continue to cook, stirring occasionally, for another 5 minutes. The peppers should be soft and the tomatoes reduced down.
- Pour in the coconut milk, chicken stock, and tomato paste, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens some, about 15-20 minutes.
- Add the seafood, discarding any juices in the bowl. The seafood should be partially submerged, cook for a few minutes and then flip, so all is cooked through.
- Remove from heat, add juice from 1/2 of a lime, sprinkle with dendê oil. You can add cilantro at this stage, but I hate cilantro and am every allergic so I did not. Serve over steamed rice or cassava and with lime wedges for squeezing.
