pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)1/4 cup fresh lime juice1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes2 tablespoons finely chopped garlic (3 cloves)2 teaspoons salt1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment1 1/2 pound tomatoes, cut into 1/2-inch cubes1 large onion, chopped1/2 cup chopped green bell pepper1/3 cup chopped yellow bell pepper2 yellow plantains, peeled and each cut diagonally into 8 pieces1/2 cup finely chopped fresh cilantro1/4 cup finely chopped fresh flat-leaf parsley1/4 cup extra-virgin olive oilPreparation Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more. Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve stew over soft manioc polenta .
Uncover and add the fish. 1 1/2 lbs tilapia fillets, cut into chunks or any moderately firm white fish. Simmer for about 3-5 minutes or until the fish is done and flakes. 1 1/2 lbs tilapia fillets, cut into chunks or any moderately firm white fish
At the time we lived just outside San Francisco, leading to my assumption that our geographic location was the inspiration behind the name of this dish, however upon a quick google search, I discovered it is really a version of Cioppino (commonly called San Francisco FishStew)
Great served with crusty bread for dipping in the fishstew broth. 2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes