Peanut Fish Stew

cooking.nytimes.com

Disco

2 pounds skinless cod, mahi-mahi or other firm-fleshed white fish, cut into 2-inch cubes

2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 teaspoon coarsely ground black pepper

½ cup unsalted raw peanuts, plus more coarsely chopped peanuts for garnish

1 medium yellow onion, roughly chopped

1 (14-ounce) can diced tomatoes, drained

7 large garlic cloves

1 (3-inch) piece fresh ginger, peeled and roughly chopped

2 small serrano chiles, halved, deseeded and deveined

1 teaspoon smoked paprika

2 tablespoons neutral oil, such as canola or vegetable

1 tablespoon chicken bouillon powder (such as Maggi)

½ cup creamy peanut butter

1 (14-ounce) can unsweetened coconut milk

1 large red bell pepper, halved and thinly sliced

1 large yellow bell pepper, halved and thinly sliced

½ cup chopped fresh parsley

Cooked rice, for serving

Spiced Pickled Celery, for serving

Lime wedges (optional)

Directions at cooking.nytimes.com

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