Brazilian Fish Stew (

• 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
• 1/4 cup fresh lime juice
• 1/2 teaspoon finely chopped bottled
• peppers or 1/4 teaspoon dried hot red-pepper flakes
• 2 tablespoons finely chopped garlic (3 cloves)
• 2 teaspoons salt
• 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
• 1 1/2 pound tomatoes, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped yellow bell pepper
• 2 yellow plantains, peeled and each cut diagonally into 8 pieces
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• Accompaniments:
• ;
• pepper sauce

1. Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
2. Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
3. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
4. Serve stew over
5. .

fillet, lime juice, bottled, peppers, garlic, salt, shrimp, tomatoes, onion, green bell pepper, yellow bell pepper, yellow plantains, fresh cilantro, parsley, extravirgin olive oil, pepper sauce

Taken from www.epicurious.com/recipes/food/views/brazilian-fish-stew-238413 (may not work)