![Brazilian Fish, Shrimp and Mussel Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/m9Ya3QEkrbWs_6NOziFIBUT_QEo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201201-xl-zimmern-fish-shrimp-stew-2de5270623e7412498f3e4a31cef1991.jpg)
Ingredients
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1 pound skinless halibut fillet, cut into 1-inch chunks
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3 tablespoons fresh lime juice
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2 tablespoons vegetable oil
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1 onion, quartered and thinly sliced (about 1 1/4 cups)
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2 serrano chiles, seeded and minced (2 1/2 tablespoons)
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6 garlic cloves, minced (about 3 tablespoons)
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1/4 cup finely chopped cilantro, plus more for garnish
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2 tablespoons tomato paste
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3 cups bottled clam juice
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1 cup unsweetened coconut milk
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1 pound medium shrimp, shelled and deveined
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1 pound mussels, scrubbed
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2 tablespoons natural cashew butter
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Salt
Directions
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In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
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In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
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Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
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Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes. Nestle the mussels into the stew, cover, and cook until the mussels have opened, about 2 minutes.
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Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew. Add the remaining 2 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with cilantro and serve.