Brazilian Fish Stew

From Saveur. Serves 6-8

1-1/2 lb boneless, skinless catfish filets, cut into 2" pieces

8 oz med shrimp, peeled and deveined
1/4 C fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 T EVOO
1-1/2 small yellow onions, one minced, 1/2 thinly sliced
1 Italian frying pepper, stemmed, seeded, 1/2 minced, 1/2 thinly sliced 

2 plum tomatoes, cored, 1 minced, 1 thinly sliced
1 C fish or vegetable stock
1 C coconut milk

2 T palm oil

1/4 C minced cilantro

1/2 C minced Thai basil leaves
Cooked rice, to serve

• Toss fish, shrimp, juice, half the garlic and salt & pepper in a bowl; set aside. 
• Heat olive oil in a 6 qt Dutch oven over med high heat.  Add remaining garlic, minced onion and pepper; cook until soft. Add minced tomato and cook until broken down, about 5 minutes. 
• Add stock, coconut milk and palm oil; boil.  Drain fish and add to pot; cook until just cooked through, about 7 minutes.
• Add sliced vegetables and cook, covered, for 5 minutes.  Stir in cilantro and basil; season with salt & pepper.  Serve with rice.