Moqueca De Peixe E CamarAo

• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 lb Shrimp, peeled and deveined
• 1 onion, diced
• 4 clove garlic, minced
• 2 tbsp Coconut oil
• 1/2 lb Fresh cod, cut into large pieces
• 1 jalapeAao, diced or red chili(remove seeds if you don't like it too spicy)
• 1 can coconut milk
• 2 1/3 cup fish stock (or vegetable stock)
• 2 tsp paprika
• pinch cayenne pepper
• bunch cilantro
• 1 Green onion, chopped
• 1 lime zest,and cut into wedges
• 2 medium tomatoes, skinned and diced
• 1/2 cup water

1. In a large pot, heat coconut oil and add the onions and garlic.
2. Cook until onions are translucent.
3. Add the peppers, tomato, paprika and cayenne.
4. Stir to combine.
5. Add your salt and pepper to taste.
6. Add the coconut milk and the fish stock ,water and stir.
7. Bring to low boil, then add your chunks of fish and shrimp.
8. Let everything come to a slow boil, then turn heat down to low and let cook for 30 min or until fish is cooked through.
9. Garnish with lime, cilantro and green onions.
10. Serve with rice on the side (incorporating as you eat) or serve the stew on top of the rice.
11. Enjoy

red bell pepper, yellow bell pepper, shrimp, onion, clove garlic, coconut oil, fresh cod, coconut milk, fish stock, paprika, cayenne pepper, cilantro, green onion, lime zest, tomatoes, water

Taken from cookpad.com/us/recipes/351528-moqueca-de-peixe-e-camarao (may not work)