6 tomatoes, skinned & chopped
1 large onion, chopped
1 red chili, chopped
1 bunch fresh coriander, chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 cup shrimp stock
2 tbsp tomato puree
1 lb swordfish, thick slices
1/2 can coconut milk
1 tbsp Dende oil (palm oil)

Add a few tablespoons oil to hot pan, add onions and cook until transluscent. Add garlic, chilis and red peppers, mix thoroughly for a couple minutes. Add tomaotes and shrimp stock and let cook for a few minutes while adding tomato puree. Allow to cook uncovered for 10 minutes. Add fish slices and cook for an additional 5 minutes before adding coconut milk. Add Dende oil, for that authentic Brazilian flavor. Serve with white rice and garnish with coriander (cilantro).

bahia brazilian chili coconut milk coriander dende oil fish garlic onion red pepper rice sauce seafood shrimp stock South American stew swordfish tomatoes
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