Fish and Shrimp Stew: Vatapa de Peixe e Camarao

• 1 cup dried shrimp
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1/2 cup ground, toasted cashew nuts
• 1/2 cup ground, toasted blanched almonds
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced, seeded red chile peppers
• 4 cups fish or shrimp stock
• 1 (14-ounce) can coconut milk
• 2 tablespoons fresh lime juice
• 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
• 1 pound shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro leaves
• 6 lime wedges, for garnish
• Steamed long grain white rice, accompaniment

1. Soak the dried shrimp in warm water to cover for 15 minutes.
2. Drain, then puree in a blender or food processor.
3. Set aside.
4. Heat a Dutch oven or large pot over medium-high heat and add the olive oil.
5. Saute the onions, stirring often, until soft, 4 to 5 minutes.
6. Add the pureed shrimp and cook for 2 minutes.
7. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute.
8. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes.
9. Reduce the heat to medium.
10. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes.
11. Add the shrimp and simmer until cooked through, 3 to 4 minutes.
12. Season, to taste, with salt and freshly ground black pepper.
13. Stir in 1/4 cup cilantro and remove from the heat.
14. Arrange a scoop of rice in the center of 6 large plates or soup bowls.
15. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro.
16. Place 1 lime wedge on each plate and serve immediately.

shrimp, olive oil, onion, ground, ground, garlic, ginger, peppers, fish, coconut milk, lime juice, bass, shrimp, salt, cilantro, lime wedges, long grain white rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fish-and-shrimp-stew-vatapa-de-peixe-e-camarao-recipe.html (may not work)