Brazilian Shrimp and Fish Stew (Moqueca) | Hana’s Recipes | Umami

Ingredients

• Pepper Sauce
• 4 pickled hot cherry pepper (3 ounces)
• ½ onion, chopped coarse
• ¼ cup extra-virgin olive oil
• ⅛ teaspoon sugar
• Salt
• Stew
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
• 1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces
• 3 garlic cloves, minced
• Salt and pepper
• 1 onion, chopped coarse
• 1 (14.5-ounce) can whole peeled tomatoes
• ¾ cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 1 (14-ounce) can coconut milk
• 2 tablespoons lime juice