Brazilian Moqueca (Fish Stew)

Ingredients

• 2 pound Sea Bass Fillet, cut into large pieces

• 1 lime, juiced

• 1 pinch salt, pepper

• 2 tbsp oil

• 3 large tomatoes, diced

• 1 large onion, chopped

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 tbsp of Susauce Chilli

• 2 tbsp green onions, chopped

• 2 tbsp fresh parsley, chopped

• 1 tsp Susauce Garlic Paste

• 3 cups coconut mild

• 1 pound raw shrimp, peeled and deveined

Preparation

1. Combine sea bass fillets, lime juice, salt and pepper in a large bowl. Leave in the fridge for 30 minutes.

2. Heat the oil in a large skillet over medium heat. Add onions, green bell pepper, red bell pepper and cook for 2 minutes.

3. Add our Susauce Garlic Paste, tomatoes and cook for 2 minutes.

4. Add marinated sea bass and coconut milk. Reduce heat to low and cook for another 12 minutes.

5. Add shrimp and Susauce Chilli Sauce, continue cooking until sea bass flakes easily with a fork and shrimp is opaque.

6. Serve with white rice.