Brazilian famous curry "Moqueca"

Ingredients:

• 1.5 lbs (about 700g) firm white fish fillets (such as cod or snapper), cut into chunks
• 1 lb (about 450g) shrimp, peeled and deveined
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced (you can use a mix of colors)
• 3 tomatoes, chopped
• 4 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh parsley, chopped
• 1 can (14 oz) coconut milk
• 2 tablespoons dendê oil (palm oil) - optional for authenticity
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes (adjust to taste for spiciness)
• Salt and pepper to taste
• Juice of 2 limes
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Instructions:

1. In a large, deep skillet or pot, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until softened.

2. Add the minced garlic and sauté for another minute until fragrant.

3. Stir in the chopped tomatoes, paprika, cumin, and red pepper flakes. Cook for a few minutes until the tomatoes begin to break down.

4. Pour in the coconut milk and dendê oil (if using). Stir well to combine and bring the mixture to a gentle simmer.

5. Season the fish chunks and shrimp with salt and pepper. Add them to the simmering broth.

6. Cover the pot and let the fish and shrimp cook in the broth for about 8-10 minutes, or until the fish is cooked through and the shrimp turn pink.

7. Stir in the lime juice, fresh cilantro, and parsley. Adjust the seasoning if necessary.

8. Serve the Moqueca hot over rice, with additional lime wedges on the side.

Enjoy your Brazilian-inspired Moqueca!