Moqueca (Brazilian Shrimp and Fish Stew) | America's Test Kitchen

Ingredients

• 4 pickled hot cherry pepper (3 ounces)
• 1/2 onion, chopped coarse
• 1/4 cup extra-virgin olive oil
• 1/8 teaspoon sugar
• Salt
• 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
• 3/4 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