Brazilian Moqueca with Coconut-Tomato Broth & Crispy Polenta

Ingredients

• 1 1/4 lbs firm white fish fillets, cod or halibut, cut into 2-inch chunks
• 3/4 lbs large shrimp, peeled and deveined
• 1 whole red bell pepper, diced
• 1 medium yellow onion, thinly sliced
• 1 small jalapeño pepper, minced
• 1 can diced tomatoes, 14 oz, undrained
• 1 can coconut milk, 13 1/2 oz full fat, divided
• 3/4 cup fish or vegetable broth, warm
• 1/2 cup fresh cilantro, loosely packed, divided
• 3 tbsp lime juice, fresh
• 2 tbsp olive oil, divided
• 1 tbsp dendê oil, palm oil
• 4 whole garlic cloves, minced
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1 tube prepared polenta, 18 oz, sliced into 1/2-inch rounds

Instructions

1. 1

   If using tube polenta, slice into 1/2-inch rounds. If making fresh polenta, prepare ahead: bring 2 cups salted water to boil, slowly whisk in 1/2 cup cornmeal, cook 15 minutes stirring constantly, pour into oiled pan, cool completely.

2. 2

   Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add onions and bell pepper, sauté 4-5 minutes until softened.