Cod and Shrimp Stew

Gourmet Magazine published this Moqueca Capixaba Brazilian fish stew in their food and travel issue. I remember reading the recipe on my way home and my mouth started watering. I knew the cilantro and lime were going to be key here so I ended up putting double the amount for both. This became one of my favorite dishes this spring.

Ingredients:
2 pieces of cod fillets, pat dry with paper towel
1/4 pound of shrimps, peeled and deveined
juice from 2 limes
1 bunch of cilantro, roughly chopped
3 plum tomatoes, chopped
1 red bell pepper, chopped
1 large red onion, chopped
2 yellow plantains, peeled, halved and cut into 8 pieces
5 cloves of garlic, minced
red pepper flakes
salt, olive oil

1. In a shallow bowl, stir together lime juice and red pepper flakes, garlic and salt. Pour over cod fillets and shrimps. Cover and marinate while you prepare the vegetables.
2. Put tomatoes in a large Dutch oven. Top with the onions and bell pepper. Place plantains on top and season with some salt. Arrange the fish and the shrimps on top of the vegetables. Sprinkle cilantro over the fish and pour over lime-garlic marinade with some oil.
3. Bring to a simmer and then cover the pot. Adjust heat to gently simmer for about 20 minutes, until vegetables are soft and fish and shrimps are cooked through.

Related post/s:
Fish stew, Korean version