Brazilian Moqueca with Coconut Broth & Crispy Cassava Root

Ingredients

• 10 oz halibut fillet, cut into 2-inch chunks
• 6 oz large shrimp, peeled and deveined
• 0.75 cup coconut milk, full-fat, unsweetened
• 0.5 cup diced tomatoes, fresh or canned
• 0.5 medium yellow onion, thinly sliced
• 0.5 large red bell pepper, diced
• 3 whole garlic cloves, minced
• 1 small jalapeño pepper, minced
• 0.25 cup fresh cilantro, chopped, divided
• 1 whole lime, juiced
• 1 tsp fresh ginger, minced
• 2 tbsp dendê oil or palm oil, divided
• 0.75 cup fish stock, low-sodium
• 6 oz cassava root, peeled, cut into thin batons
• 1 tbsp vegetable oil, for frying
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Bring a pot of salted water to boil. Add cassava batons and cook for 15-20 minutes until tender. Drain and set aside.

2. 2

   Heat 1 tbsp dendê oil in a large skillet over medium heat. Sauté onion and bell pepper for 4 minutes until softened.