Moqueca Brazilian Seafood Stew

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• 1 pound firm white fish (cod and halibut work well) cut into 1/2 inch pieces
• 1/2 - 3/4 pound shelled and deveined prawns
• 1 medium-large onion coarsely chopped
• 1 red bell pepper, large dice
• 1 green bell pepper, large dice
• 1/2 to 1 tablespoon Trader Joes Hot and Sweet Jalapeños (optional).  No worries if you don't have them - you can adjust for spice later with red pepper flakes. 
• Red pepper flakes
• 3 cloves garlic
• 1 (14 oz) can San Marzano whole or diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1 cup fresh cilantro (rough chop)
• 2 limes
• Olive oil
• Kosher salt and pepper

1. Toss shrimp and fish with garlic, the zest from one of the limes, and salt and pepper in a glass bowl. Set aside.  
2. In a food processor, mix tomatoes (and juice),  ¼ cup cilantro, 3/4s of the onion and Jalapeño peppers about 30 seconds.  
3. Heat olive oil in large Dutch oven over medium-high heat. Add red and green bell peppers and 1/4 of the onion.  Season with red pepper flakes (to taste depending on your spice level), salt and pepper.  Cook for 5-7 minutes.
4. Add onion-tomato cilantro mixture, cook until puree has reduced and thickened slightly, 3 to 5 minutes.
5. Stir in coconut milk and juice from 1 lime.  Bring to a boil.
6. Add seafood gently, reduce heat, cover pot and simmer for about 5-10 minutes (don't overcook!) until fish is cooked through.
7. Add remaining cilantro 

Serve over rice (lime rice is wonderful with this!) and garnish with cilantro, cut limes and your favorite pepper sauce.

Enjoy!