Brazilian Moqueca with Coconut-Lime Broth

Ingredients

• 1 1/2 lbs firm white fish fillets (cod, halibut, or mahi-mahi), cut into 2-inch chunks
• 12 oz large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk (full-fat), unsweetened
• 1 large red bell pepper, diced
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes (canned), with juice
• 1/2 cup fresh cilantro, chopped, divided
• 3 tbsp fresh lime juice, freshly squeezed
• 2 tbsp palm oil (dendê), or substitute with olive oil
• 1 tsp coriander seeds, toasted and ground
• 3/4 tsp cumin seeds, toasted and ground
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, freshly ground

Instructions

1. 1

   Toast coriander and cumin seeds in a small dry pan over medium heat for 1-2 minutes until fragrant. Grind in a spice grinder or mortar and pestle; set aside.

2. 2

   Heat palm oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced onions and sauté for 3-4 minutes until softened and translucent.