Brazilian Fish, Shrimp and Mussel Stew

1. 1

   In a medium bowl, toss the fish with 1 tablespoon of the lime juice.

2. 2

   Cover and refrigerate for 1 hour.

3. 3

   Drain and pat dry.

4. 4

   In a large pot, heat the oil until shimmering.

5. 5

   Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes.

6. 6

   Transfer to a plate.

7. 7

   Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute.

8. 8

   Stir in the tomato paste, coating the vegetables.

9. 9

   Add the clam juice and scrape up any browned bits on the bottom of the pot.

10. 10

    Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes.

11. 11

    Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.

12. 12

    Return the fish to the pot.

13. 13

    Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes.

14. 14

    Nestle the mussels into the stew, cover, and cook until the mussels have opened, about 2 minutes.

15. 15

    Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew.

16. 16

    Add the remaining 2 tablespoons of lime juice and season with salt.

17. 17

    Transfer the stew to bowls, garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.