Bahian Seafood Stew with Coconut and Tomato

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Ingredients

1. 2 tablespoons canola oil
2. 2 shallots, minced (1/2 cup)
3. 2 medium garlic cloves, minced
4. 1 small onion, cut into 1/2-inch dice
5. 1 red bell pepper, cut into 1/2-inch dice
6. 1 tablespoon minced fresh ginger
7. 1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
8. 3 tomatoes—halved, seeded and cut in 1/4-inch dice
9. Salt and freshly ground pepper
10. 1 1/2 pounds large shrimp, shelled and deveined
11. 1 cup unsweetened coconut milk
12. 12 cilantro leaves, plus 1 tablespoon chopped cilantro
13. 1/2 pound skinless grouper fillet, cut into 1-inch pieces
14. 2 tablespoons fresh lime juice

1. Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.