Moqueca

Pickled cherry peppers add a surprising freshness to this Brazilian seafood stew. If you’re one of those people who can’t eat cilantro, substitute flat leaf parsley. If you enjoy cilantro, you’re going to love this preparation!

Recipe

Pepper Sauce
4 whole pickled sweet cherry peppers
1/2 onion, coarsely chopped
1/8 tsp. sugar
salt

Stew
1 lb. large shrimp (26-30 per pound), peeled, deveined, tails removed
1 lb. skinless cod fillets (3/4 to 1-inch thick), cut into 1-1/2-inch pieces
3 garlic cloves, minced
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 onion, coarsely chopped
(1) 14.5-ounce can whole peeled tomatoes
3/4 c. cilantro, chopped
2 T. olive oil
1 red bell pepper, cut into 1/2-inch pieces
1 green pepper, cut into 1/2-inch pieces
(1) 14-oz. can coconut milk
2 T. fresh lime juice

for the Pepper Sauce

Process all ingredients in a food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to a separate bowl. Rinse out processor bowl.

for the Stew

Toss shrimp and cod with garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl. Set aside.

Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and 1/2 tsp. salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and 1/2 tsp. salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 T. pepper sauce and remaining 1/2 c. cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.