Brazilian Seafood Stew

This was originally Brazillian Fish Stew but I added some sea creatures that don't really qualify as fish (clams and shrimp). Also, it's more of a soup than a stew.

Thrify's just started carrying this company's shellfish that's run by the Comox (K'omoks) First Nations people. They strive for sustainability and quality, so I was pumped to purchase some Manilla clams from the Komo Gway company.

We also used Basa, Snapper and Coho salmon in this nummy soup. Kevin helped prepare the fish!

Also. I may have spilled about half a bag of paprika. Oooooops!

It goes a little something like this:

Marinade

2 limes - juiced, keep rinds for marinade
2 tsp minced garlic
1 tbsp paprika
1 tbsp cumin
1 1/2 tsp salt
1 tsp black pepper

Cut fish into 1 - 1 1/2 inch pieces and coat in the marinade. Cover and refridgerate for a few hours (up to 24 hours)

You will also need:

1 medium can of diced tomatoes, drained
2 medium yellow onions, diced
1 red pepper, diced
1 orange pepper, diced
1/2 bunch of cilantro, chopped
1 can coconut milk
1 bag of clams
200g wild, peeled shrimp

In approx 2 tbsp of olive oil on medium-high heat, quickly fry the onions for about a minute. Add the diced peppers, then the fish mixture (this does not include the shrimp or the clams).

Put the diced tomatoes on top of the fish and the coconut milk on top of the tomatoes. Cover and cook on medium high heat for 5 minutes. Stir. Cook for another 5 minutes. Stir again and cook for another 5.

Now add the clams. You should have already gone through and rinsed the clams, as well as removed any that are open and that do not close when you tap them. Make sure when you add them they're covered by the broth. Cook for 5 more minutes. Add the chopped cilantro and the shrimp. Cook for 5 more minutes. Remove lime rinds. Serve with slices of french bread to soak up the yummy broth.

Enjoy!