Brazilian Seafood Stew Recipe

this Is A Hot And Spicy Codfish And Shrimp Stew Which Comes From Bahia, A Coastal Region, Where Foods Have Been Influenced By Africans Who Were Brought To Brazil As Slaves.

1 (5 Ounce) Package Dried Shrimp (about 2 Cups)
1 Large Onion, Thinly Sliced
3 To 5 Serrano Chiles, Seeded And Finely Chopped
2 Cloves Garlic, Chopped
1/2 Teaspoon Paprika
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Olive Oil Or Vegetable Oil
3 Cups Coconut Milk
1 (16 Ounce) Can Whole Tomatoes, Drained And Chopped
1 1/2 Teaspoons Salt
1 Cup Soft Bread Crumbs
1 Cup Natural Peanut Butter
3 Tablespoons Olive Oil Or Vegetable Oil
1 Pound Raw Shrimp, Shelled And De-veined
1 Pound Cod Fillets, Cut Into 1 1/2-inch Pieces
1/4 Cup Minced Fresh Cilantro

cover Dried Shrimp With Warm Water. Let Stand 15 Minutes; Drain. Finely Chop Shrimp; Reserve.

cook And Stir Onion, Chiles, Garlic, Paprika And Red Pepper In 2 Tablespoons Oil In Dutch Oven Over Medium Heat Until Onion Is Tender. Stir In Coconut Milk, Tomatoes, Salt And Reserved Dried Shrimp. Heat To Boiling; Reduce Heat. Simmer Uncovered 15 Minutes. Stir In Bread Crumbs And Peanut Butter Until Well Blended And Mixture Is Consistency Of Thick Sauce; Keep Warm Over Low Heat.

heat 3 Tablespoons Oil In Skillet Until Hot. Cook And Stir Raw Shrimp In Oil Over Medium Heat Until Pink, About 3 Minutes. Remove Shrimp To Sauce Mixture With Slotted Spoon. Add More Oil To Skillet If Necessary. Cook And Stir Fish Until It Flakes Easily With Fork, 3 To 4 Minutes. Gently Stir Fish Into Sauce Mixture. Sprinkle With Cilantro; Serve With Salsa If Desired.

yields 8 Servings.