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Shrimp and fish stew that originated in Mozambique, South Africa and serves four (4). There is known Portuguese influence upon many of the recipes of Mozambique. This nation being a coastal area, fishing becomes a very important food source. Also, Mozambique is well-known for its coconut farms and the coconut milk in this recipe adds a magic richness to this seafood delight.
- 1 lb medium shrimp (raw)
- 8 x 4-oz sea bass or snapper pieces
- 1½ tsp salt
- 3 tbsp olive oil
- 1½ cups onion (chop finely)
- 2 green peppers (chop finely)
- 2 tomatoes (chop finely)
- 1 tbsp coriander
- 1 tsp hot red pepper
- ½ cup coconut milk
- Shell and devein shrimp.
- Sauté onions and green peppers for 5 minutes over moderate heat.
- Add tomatoes, stir often and cook until most liquid is gone.
- Remove from heat and add coriander, red pepper and 1 tsp salt.
- In a large cooking casserole or Dutch oven, place a layer of ½ of the fish, next a layer of shrimp, then a layer of coated vegetables above and repeat layers again.
- Last, pour in coconut milk and simmer 5 minutes at moderate heat.
- Reduce heat to low and partly cover.
- Simmer 12 to 15 minutes.
- Delicious served with rice or mashed potatoes.