Ingredients
- 1 cup dried shrimp
- two tablespoons essential olive oil
- 2 cups chopped onion
- 1/2 cup ground, toasted cashew nuts
- 1/2 cup ground, toasted blanched almonds
- 1 tablespoon minced garlic clove
- 1 tablespoon minced ginger root
- 1 tablespoon minced, seeded red chile peppers
- 4 cups fish or shrimp stock
- 1 (14-ounce) can coconut milk
- two tablespoons fresh lime juice
- 1 pound ocean bass fillets or any other firm white-colored fish fillets, reduce 2-inch cubes
- 1 pound shrimp, peeled and deveined
- Salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro leaves
- 6 lime wedges, for garnish
- Steamed lengthy grain white-colored grain, accompaniment
Directions
Soak the dried shrimp in tepid to warm water to pay for for fifteen minutes. Drain, then puree inside a blender or mixer. Put aside.
Heat a Nederlander oven or large pot over medium-high temperature and add some essential olive oil. Saute the onions, stirring frequently, until soft, four to five minutes. Add some pureed shrimp and prepare for just two minutes. Add some nuts, garlic clove, ginger root and peppers and prepare, stirring frequently, for one minute. Add some stock, coconut milk and lime juice and prepare until reduced by 1/2, about twenty minutes. Lessen the heat to medium. Add some fish and simmer before the fish is nearly cooked through, five to six minutes. Add some shrimp and simmer until cooked through, three or four minutes. Season, to taste, with salt and freshly ground pepper. Stir in 1/4 cup cilantro and take away in the heat.
Arrange a scoop of grain in the heart of 6 large plates or soup bowls. Ladle the stew within the grain and garnish using the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on every plate and serve immediately.
Recipe thanks to Emeril Lagasse, 2003
