Ingredients

• 2 lbs fresh white fish fillets (snapper, halibut, or cod), cut into large chunks

• 1 lb large shrimp, peeled and deveined

• 2 fresh limes (for juice)

• 3 cloves garlic, minced

• 1 tsp sea salt

• ½ tsp black pepper

• 2 tbsp olive oil

• 2 medium onions, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 3 large tomatoes, chopped

• 1 small chili pepper (optional, for heat), sliced thin

• 1 can (14 oz) coconut milk

• 1 cup fish or vegetable stock

• 3 tbsp dendê oil (red palm oil, traditional to Bahia – substitute with olive oil if unavailable)

• ½ cup fresh cilantro, chopped

• ½ cup green onions, chopped

Preparation in the Platinum 12 QT

1. Marinate the Fish & Shrimp

   • In a bowl, combine fish, shrimp, lime juice, garlic, salt, and pepper.

   • Let marinate for 20–30 minutes while preparing the stew base.

2. Build the Flavor Base

   • Place the Platinum 12 QT over medium heat.

   • Add olive oil, onions, bell peppers, and tomatoes.

   • Sauté until softened and aromatic (about 6–8 minutes).

3. Add Broth & Coconut Milk

   • Pour in the stock and coconut milk.

   • Stir gently and bring to a simmer.

4. Add Fish & Shrimp

   • Gently place marinated fish and shrimp into the simmering broth.

   • Cover with the Platinum Dome Cover and allow to simmer for 15 minutes, until seafood is cooked through and tender.

5. Finish with Dendê Oil & Herbs

   • Stir in dendê oil for the signature Bahian flavor.

   • Sprinkle in cilantro and green onions before serving.