RECIPES CATFISH By: Patrick Browning Moqueca (Brazilian Fish Stew) This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut (Photo courtesy of Patrick Browning) Serves: 6 Ingredients: 1 ½ pounds boneless, skinless catfish filets, cut into 2-inch pieces 8 ounces medium shrimp, peeled and deveined 1/4 cup fresh lime juice 8 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 tablespoons olive oil 1 1/2 small yellow onions (1 minced, 1/2 thinly sliced) 1 Italian frying pepper, stemmed, seeded (half minced, half thinly sliced) 2 plum tomatoes, cored (1 minced, 1 thinly sliced) 1 cup fish or vegetable stock 1 cup coconut milk ¼ cup minced cilantro 1/2 cup minced Thai basil leaves Cooked white rice, to serve Directions: Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.