Instructions

1. 1.

   Tear the bread into chunks and soak it in the coconut milk in a bowl until the bread is completely softened. Transfer the mixture to a blender along with the peanuts and blend until you achieve a smooth, thick paste.

   2 pc Crusty rolls, 4 dl Coconut milk 18%, 70 g Peanuts

2. 2.

   While the bread is soaking, marinate the fish pieces and shrimp in a large bowl with the minced garlic, salt, and black pepper. Allow it to sit for at least 15 minutes to absorb the flavors.

   1 ml Salt, 1 ml Black pepper, 2 pc Garlic cloves, 250 g Cod fillet, 250 g Shrimp

3. 3.

   In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion and bell pepper until they are soft and fragrant, about 5-7 minutes. Stir in the tomatoes and cook until they break down slightly.

   1 pc Yellow onion, 2 tbsp Canola oil, 1 pc Bell pepper, green, 4 dl Crushed tomatoes

4. 4.

   Pour the blended bread and peanut mixture into the pot, stirring constantly. Bring the sauce to a gentle simmer. Add the marinated fish and shrimp, along with the ginger, and let it cook for about 5-8 minutes until the seafood is opaque and cooked through.

   1 tbsp Ginger, fresh

5. 5.

   Stir in the dendê oil, which will instantly dye the stew a beautiful orange color. Allow it to simmer for two more minutes, then remove from heat. Garnish generously with fresh cilantro before serving, traditionally accompanied by white rice or acarajé.

   2 tbsp Cilantro, fresh, 2 tbsp Palm oil / Dendê