• 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 7 jalapeno chile pepper, minced
  • 3 cups tomatoes, chopped, fresh or canned
  • 2 limes, juice of
  • 4 tablespoons reduced shrimp shell stock
  • 1/2 cup natural peanut butter
  • 1 quart chicken broth
  • 2 cups coconut milk
  • 2 lbs. fish, white firm fillets, in 2" cubes
  • 1 1/2 lbs. shrimp, peeled and deveined
  • salt and pepper


  • Cook onion, garlic, fresh ginger and jalapeno in a pot with a little vegetable oil for a few minutes until the kitchen is filled with a wonderful fragrance.
  • Add the tomatoes, limes shrimp stock and peanut butter.
  • Whisk in about 1 quart (more or less) chicken broth, 1 cup at a time. Add the coconut milk and cilantro.
  • Place the fish fillets in a saute pan and the shrimp in a saucepan. Pour some soup over the fish in the saute pan and some over the shrimp in the sauce pan. Slowly bring both pans to a simmer and cook until both are done. They will be done at different times...about 3 minutes for the shrimp and 5 minutes for the fish. Place the fish and shrimp in bowls. Taste the broth for salt and pepper and pour over the fish and serve.
  • If desired, a small amount of rice can be placed in the bowl first.


  • Description:
  • "What an incredible Brazilian fish will love it!!"
  • SERVINGS: 12