Seafood Saute With Coconut And Nuts

Recipe Ingredients

1 cup	237ml	Dried shrimp
1/4 cup	59ml	Dende (palm oil) or olive oil - plus
1 tablespoon	15ml	Dende (palm oil) or olive oil
2		Spanish onions - small diced
2		Garlic cloves - chopped
1		Fresh jalapeño - finely chopped
1 cup	146g / 5.1oz	Cashews nuts - finely chopped
1 cup	93g / 3.3oz	Blanched almonds - finely chopped
1 cup	237ml	Fish stock or clam juice
3 cups	711ml	Thin coconut milk
1		Sea bass fillet - (8 to 10 oz)
1 lb	454g / 16oz	Medium-size shrimp - shelled, deveined
1/4 cup	4g / 0.1oz	Chopped cilantro
		Cooked white rice - for serving

Recipe Instructions

Soak the dried shrimp in warm water, to cover, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.

Heat the 1/4 cup of dende oil or olive oil in a heavy skillet and saute the onions, garlic, jalapeño, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.

Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.

Drizzle with the remaining 1 tablespoon dende oil and serve with white rice.

This recipe yields 2 to 4 servings.

Description:

"{Vatapa De Camarones Y Pescado}"

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A31) - from the TV FOOD NETWORK

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