Ingredients

• 3 clams
• 3 mussels
• 3 shrimp
• ¼ cup fresh cod or sea bass
• ¼ cup squid
• 1 whole crayfish
• 1 crayfish tail
• ¼ cup chopped garlic
• 2 tablespoons white onion diced
• 2 tablespoons chopped cilantro
• 2 tablespoons diced red tomato
• ¼ cup okra sliced
• ½ cup coconut milk
• ¼ cup fish or shellfish stock
• 2 tablespoons Brazilian Dende Oil
• 1 tablespoon lime juice
• 1 cup precooked jasmine rice, kept warm
• 1 cup toasted cashews, chopped
• ⅓ cup toasted coconut
• Kosher salt and pepper to taste

Directions

1. Preheat the oven to 350°F.
2. Lay the cashews in a single layer on a baking sheet. Roast until they are just golden brown, 5-10 minutes. Remove from the oven to cool and set aside.
3. In a medium sized sauté pan heat the oil until smoking. Add the clams, mussels, shrimp, onions, fish , crayfish tail, whole crayfish, tomato, okra and garlic. Cook over high heat for 1 minute or until mussels and clams start to open up. Reduce the heat and cover with a lid until all the mussels and clams have opened.
4. Deglaze the pan with the fish stock. Add the coconut milk and cilantro. Cook for 2-3 minutes. Add the squid and lime juice and check for seasoning. Adjust with salt and pepper as needed.
5. Pour into a pretty clay dish, garnish with toasted cashews and coconut.
6. Serve over the rice.