-
1
Make the fish stock: In a 5-quart Dutch oven or soup kettle, combine the fish parts, shrimp shells, onion, garlic, scallions, bay leaf, and parsley.
-
2
Add the water and bring to a boil over high heat, skimming off any foam that rises to the top.
-
3
Reduce the heat to low, and simmer until reduced to about 5 cups, about 2 hours.
-
4
Strain the stock and discard the solids.
-
5
Set aside.
-
6
Make the molho de pimenta: In a small bowl, combine the lime juice, peppers, and onion.
-
7
Let stand for at least 1 hour, then mash to a paste.
-
8
Whisk in the olive oil, and set aside.
-
9
Make the moqueca: In a large mixing bowl, combine the lemon and lime juices, two thirds of the garlic (4 cloves), salt, and pepper.
-
10
Add the fish steaks, shrimp, and scallops, toss to combine, and cover.
-
11
Refrigerate for at least 1 hour, but not more than 2 hours.
-
12
Meanwhile, heat the olive oil in a large stockpot.
-
13
Add the onion, bell pepper, scallions, and the remaining 2 cloves of garlic.
-
14
Cook over medium heat, stirring often, until well softened, about 10 minutes.
-
15
Stir in the 2 cups fish stock, tomatoes, and cilantro, and bring to a boil.
-
16
Reduce the heat to low, cover, and simmer for 1 hour.
-
17
Puree the vegetable-fish stock mixture in a food processor or blender.
-
18
Return the sauce to the stockpot and stir in the coconut milk, optional palm oil, and cayenne.
-
19
Bring to a simmer over medium heat.
-
20
Place the fish steaks, shrimp, and scallops in the sauce, along with their marinade, and arrange the mussels on top; bring to a simmer: Cover, and simmer until the mussels have opened and the fish is cooked through, 10 to 15 minutes.
-
21
Stir in the crabmeat, remove from the heat, and cover tightly to keep warm while making the pirao,
-
22
Make the pirao: Bring the 2 1/2 cups fish stock, tomato paste, salt, and pepper to a boil in a medium saucepan over medium-high heat, stirring to blend in the tomato paste.
-
23
Gradually sprinkle in the manioc flour, stirring constantly until the mixture has the consistency of soft ice cream, about 2 minutes.
-
24
Immediately transfer the pirao to a warmed serving dish.
-
25
To serve, spoon the pirao into deep soup bowls and ladle the stew over it.
-
26
Pass the preserved peppers sauce on the side.
