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6 oz. dried salt cod
1/2 cup small dried shrimp
1/4 cup cashews
1/4 cup Brazil nuts (TFD change – original recipe used peanuts)
3 scallions, trimmed and thinly sliced
2 dried chiles de arbol, stemmed
3 garlic cloves
1 1″-piece ginger, peeled and thinly sliced crosswise
5 oz. white country bread, thinly sliced
1 14–oz. can coconut milk
1/2 cup dendê (palm oil) – dendê oil can be purchased at most African or Brazilian markets or on Amazon. If unavailable, add enough turmeric powder to the recipe to turn the dish a goodly shade of yellow.
1 small onion, finely chopped
3 canned whole peeled tomatoes, crushed by hand
1/8 tsp of freshly-grated nutmeg
3 cups shrimp stock (preferred) or fish stock
8 oz. raw medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
3 tsp. finely minced tarragon (TFD addition, not in original recipe – omit for classic version)
Thinly sliced red bell pepper for garnish
Parsley or Cilantro, as you prefer, for garnish
A few pitted black olives for garnish
Cooked rice, for serving

Place cod in a 2-qt. saucepan; cover by 2″ with cold water. Boil for 20 minutes; drain. Repeat process twice more; finely shred and set aside.
Purée dried shrimp, cashews, Brazil nuts, nutmeg, scallions, chiles, garlic and ginger in a food processor; set shrimp paste aside. Combine bread and coconut milk in a food processor; let sit for 20 minutes. Purée; set bread paste aside.
Heat dendê oil in a 4-qt. saucepan over medium-high heat (or use peanut oil with a few teaspoons of turmeric mixed in). Add onion; cook until soft, about 13 minutes. Add shrimp paste; cook for 2 minutes. Add tomatoes; cook until broken down, about 6 minutes. Add cod, bread paste, and stock; boil.
Reduce heat to medium; cook until reduced by one quarter, about 30 minutes. Add shrimp and minced tarragon; cook until shrimp are pink and cooked through, about 3 minutes. Season with salt and pepper; add garnishes and serve with rice.