Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 tablespoon / 5g)
  • 1 green bell pepper, seeded and chopped (about 1 cup / 150g)
  • 1 red bell pepper, seeded and chopped (about 1 cup / 150g)
  • 1 Scotch Bonnet pepper, seeded and finely chopped (Optional)
  • 1 teaspoon smoked paprika (5g)
  • 1/2 teaspoon ground cumin (2.5g)
  • 1/4 teaspoon turmeric (1.25g)
  • 1.5 lbs (680g) firm white fish fillets (cod, halibut, or snapper)
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (13.5 ounce) can full-fat coconut milk (383g)
  • 1/2 cup fish or vegetable broth (120ml)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice (30 ml)
  • Salt and freshly ground black pepper, to taste
  • Dendê oil (palm oil) 1 tbsp (Optional)
  • Cooked white rice

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, bell peppers, and Scotch bonnet pepper (if using) and cook until slightly softened. Stir in smoked paprika, cumin, and turmeric.
  2. Add diced tomatoes, coconut milk, and fish/vegetable broth to the pot. Bring to a simmer.
  3. Gently nestle the fish fillets and shrimp into the simmering broth. Make sure the seafood is mostly submerged.
  4. Reduce heat to low, cover, and simmer until the fish is cooked through and the shrimp are pink and opaque. The fish should flake easily with a fork.
  5. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. If using, stir in the dendê oil. Garnish with additional cilantro. Serve hot over cooked white rice.