Ingredients

1 cup dried shrimp
2 tablespoons olive oil
2 cups chopped onion
1/2 cup ground, toasted cashew nuts
1/2 cup ground, toasted blanched almonds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced, seeded red chile peppers
4 cups fish or shrimp stock
1 (14-ounce) can coconut milk
2 tablespoons fresh lime juice

1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
1 pound shrimp, peeled and deveined
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro leaves
6 lime wedges, for garnish
Steamed long grain white rice, accompaniment

Directions

Soak the dried
shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food
processor. Set aside.

Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the
onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2
minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute.
Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20
minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost
cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4
minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup

cilantro and remove from the heat.

Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over
the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on
each plate and serve immediately.