Brazilian Fish Stew
By Coach Evan VonDeBur

• 1 lb. Tilapia filets diced
• 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons salt
• Tony Chacheres Cajun Seasoning to taste.
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1 (14- to 15-oz) can diced tomatoes including juice
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon cayenne
• 5 tablespoons coarsely chopped fresh cilantro
• 1 cup well-stirred canned unsweetened coconut milk
• 1 tablespoon dendê (palm) oil*

*if you like spice, I added a half of a habenero which complimented the citrus. It was hot though, which I liked.

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée tomatoes with juice in a blender until smooth.

Cook Tilapia in skillet with olive oil. Season with pepper cajun seasoning and cayenne pepper.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, add the tilapia then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.