Ecuadorian Fish + Shrimp

*Recipe adapted from Big Green Egg collection

Ingredients:

• 1 pound firm fish filets cut into medium chunks (grouper, cod, swordfish)

• 1/2 pound shrimp, peeled and deveined

• 1 bell pepper, diced

• 2 small tomatoes, peeled and chopped

• 3 scallions, finely chopped

• 1 onion finely chopped

• 1 lime, juiced (plus extra wedges for serving)

• 4 garlic cloves, chopped or minced

• 1 tsp cumin

• 1/2 tsp achiote**

• 1 14 ounce can coconut milk

• 1/4 cup cilantro finely chopped

• salt and pepper to taste

Method:

In a bowl, mix together half of the onion, half of the garlic, and lime juice. Add the fish and toss to coat. Cover with plastic wrap and let marinate in the fridge for an hour. Heat the oil in a cast iron skillet or paella pan and add the rest of the onions, tomatoes, bell peppers, scallions, and garlic. Cook for about 5 minutes.

Add the coconut milk, cumin, and achiote to the tomato mixture. Stir and cook for about 8 minutes. Add the fish and simmer for an additional 10 to 15 minutes. Add the shrimp and cover partially; allow to simmer for about 10 minutes more or until the fish is soft and the shrimp is cooked through. Season to taste with salt and pepper. Add fresh cilantro, extra lime wedges, and fresh cilantro. Serve in a deep bowl over rice.

**If achiote is unavailable, use Sazon Goya or smoked paprika instead.