-
1
Heat the olive oil in a deep frying pan over medium heat.
-
2
Add the onion and cook, stirring frequently, for 5 minutes, until tender but not browned.
-
3
Add the tomatoes and the peppers.
-
4
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices.
-
5
Stir in the coconut milk and tomato paste and return to a boil.
-
6
Season with salt and pepper.
-
7
Meanwhile, make the salsa.
-
8
Mix all the ingredients together and spoon into a serving bowl.
-
9
Set aside to allow the flavors to blend.
-
10
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout.
-
11
Do not overcook.
-
12
Stir in the palm oil, if using.
-
13
Transfer the stew to a heated serving dish and sprinkle with the cilantro.
-
14
Serve hot, with the salsa passed on the side.
-
15
Variation:
-
16
Farofa de Dende: To make this traditional side dish, heat 2 tbsp dende oil in a frying pan over medium heat.
-
17
Add 1 chopped onion and cook 5 minutes until tender.
-
18
Add 1/2 cup manioc flour and 15 soaked drained, and finely chopped dried shrimp.
-
19
Cook, stirring, until the flour is toasted, about 5 minutes.
