Brazilian Shrimp Stew - Vatapá

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1. 1Step 1: 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.
2. 2Step 2: Purée dried shrimp, cashews, Brazil nuts, nutmeg, scallions, chiles, garlic and ginger in a food processor; set shrimp paste aside.
3. 3Step 3: Combine bread and coconut milk in a food processor; let sit for 20 minutes. Purée; set bread paste aside.
4. 4Step 4: 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.
5. 5Step 5: Add shrimp paste; cook for 2 minutes.
6. 6Step 6: Add tomatoes; cook until broken down, about 6 minutes.
7. 7Step 7: Add cod, bread paste, and stock; boil.
8. 8Step 8: Reduce heat to medium; cook until reduced by one quarter, about 30 minutes.
9. 9Step 9: Add shrimp and minced tarragon; cook until shrimp are pink and cooked through, about 3 minutes.
10. 10Step 10: Season with salt and pepper; add garnishes and serve with rice.