Ingredients

Seafood & Marinade

• 1 ½ lbs firm white fish (cod, halibut, snapper), cut into large chunks

• ½ lb shrimp, peeled and deveined

• 3 cloves garlic, minced

• 1 tbsp lime juice

• 1 tsp salt

• ½ tsp black pepper

Stew Base

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 2 tomatoes, diced

• 1 tsp paprika

• 1 tsp ground coriander

• 1 cup coconut milk

• ½ cup fish or vegetable broth

• 2 tbsp dendê oil (Brazilian red palm oil), optional but traditional

• ¼ cup fresh cilantro, chopped

• Lime wedges for serving

Instructions

1. Marinate the seafood In a bowl, combine fish, shrimp, garlic, lime juice, salt, and pepper. Toss gently and set aside for 15–20 minutes.

2. Build the flavor base Heat olive oil in the Platinum Large Gourmet Skillet over medium heat. Add onions and cook until softened. Add bell peppers and tomatoes; sauté until the vegetables begin to break down.

3. Season the stew Stir in paprika and coriander. Cook for 1 minute to bloom the spices.

4. Add liquids Pour in coconut milk and broth. Stir gently and bring to a low simmer.

5. Add seafood Nestle the marinated fish and shrimp into the skillet. Cover and cook for 10–12 minutes, or until the fish flakes easily and the shrimp turn pink.

6. Finish the dish Drizzle with dendê oil (if using) and sprinkle with fresh cilantro.

7. Serve Ladle into bowls and serve with white rice, farofa, or crusty bread. Add lime wedges for brightness.