Brazilian Fish Stew

Ingredients

• 6 ounce filets skinless thick ()
• 0.5 cup cilantro leaves fresh finely chopped
• 0.3 cup parsley fresh finely chopped
• 3 cloves garlic finely chopped
• 0.5 cup bell pepper green chopped
• 0.3 cup juice of lime fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 1 large onion chopped
• 8 servings hot sauce soft
• 0.5 teaspoon pasilla peppers dried hot finely chopped
• 2  over-ripe plantain yellow peeled
• 2 teaspoons salt 
• 1 pound shrimp deveined soft peeled per pound), and , reserving shells if making manioc polenta as accompaniment
• 1.5 pound tomatoes cut into 1/2-inch cubes
• 0.3 cup bell pepper yellow chopped

Equipment

• bowl
• pot

Directions

1. Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes.
2. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
3. Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers.
4. Place plantains on top of vegetables.
5. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain.
6. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade.
7. Pour oil and marinade evenly over mixture in pot.
8. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
9. Serve stew over soft manioc polenta.