Pescado en Salsa de Coco
Fish in Coconut Sauce

4 red snapper fillets (6 to 8 ounces each)
Juice of 2 limes
2 garlic cloves, minced
¼ cup extra-virgin olive oil
1 medium white onion, diced
1 celery stalk, diced
1 serrano chile, minced
1 ripe tomato, chopped
½ cup dry white wine, such as sauvignon blanc
1 cup shrimp stock (recipe follows)
1 14-ounce can unsweetened coconut milk
Salt and freshly ground pepper
½ cup coarsely chopped mint
½ cup toasted shredded coconut

Rinse the snapper and pat dry with paper towels. In a small bowl, mix the lime juice and half of the garlic together; rub it on both sides of the fish and let it sit for 15 minutes.

Heat 2 tablespoons of the oil in a large saucepan over a medium flame. When the oil is hot, add the onion, celery, serrano and remaining garlic to the pan. Cook, stirring for 5 minutes, to break down the tomatoes and evaporate the liquid. Pour the stock and coconut milk, season with salt and pepper to taste, and simmer for 15 minutes, until thick enough to coat the back of a spoon.

Meanwhile, heat the remaining 2 tablespoons of oil in a nonstick skillet over a medium-high flame. Scrape the garlic from the snapper so it won't burn and season both sides with 1 teaspoon each of salt and pepper. When the oil begins to smoke, lay the fillets in the pan. Gently press the fish with a spatula to brown, about 5 minutes. Carefully transfer the fish to the coconut-broth mixture, browned side up. Toss in the mint, cover, reduce heat to low, and simmer for 5 minutes to finish cooking the fish all the way through.

Serve the snapper with a ladleful of sauce and garnish with the toasted coconut.

Serves 4

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Caldo de Camarones
Shrimp Stock
Makes 1½ quarts

1 ½ cups uncooked shrimp shells (from about 1 pound of shrimp)
2 tablespoons extra-virgin olive oil
1 medium white onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
2 cups dry white wine, such as sauvignon blanc
1 cup chopped flat-leaf parsley
2 bay leaves
½ teaspoon fennel seeds
½ teaspoon whole black peppercorns

Preheat the oven to 350 F.

Rinse the shrimp shells, spread them out on a sheet pan, and bake for 15 minutes, until pink and slightly charred around the edges.

Coat a stockpot with the oil and place over medium heat. Add the vegetables and cook for 5 minutes to soften. Add the tomato paste, stirring to coat the vegetables. Pour in the wine and stir for 1 minute, until reduced slightly.

Add the roasted shrimp shells, herbs and spices. Pour in only enough cold water to cover (about 2 quarts); too much will make the stock taste weak. Allow it to slowly come to a boil, then lower the heat and slightly simmer for 45 minutes, uncovered, skimming any impurities that rise to the surface.

Strain the stock through a fine sieve into a heatproof container or another pot to remove the solids. Cool to room temperature, then cover and refrigerate. The stock keeps for up to a week refrigerated.