Brazilian Shrimp and Fish Stew (Moqueca)

Name: Brazilian Shrimp and Fish Stew (Moqueca)
Yield: Serves 6
Cuisine: Central & South American
Ingredients: 4 pickled hot cherry, pepper (3 ounces); 1/2 , onion, chopped coarse; 1/4 cup, extra-virgin olive oil; 1/8 teaspoon, sugar; , Salt; 1 pound, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; 1 pound, skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces; 3 , garlic cloves, minced; , Salt and pepper; 1 , onion, chopped coarse; 1 (14.5-ounce) can, whole peeled tomatoes; 3/4 cup, chopped fresh cilantro; 2 tablespoons, extra-virgin olive oil; 1 , red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 , green bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 , (14-ounce) can coconut milk; 2 tablespoons, lime juice

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Appears in Cook's Illustrated March/April 2018

Main Courses

Central & South American

Fish & Seafood

Stews

SERVES6

TIME1¼ hours

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WHY THIS RECIPE WORKS

For a bright, fresh, and filling version of this Brazilian stew, we started with the seafood. Cod and shrimp made for a nice balance of flavor and texture, and both are found in most supermarkets. After tossing the seafood with garlic, salt...

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