Recipe: Moqueca Brazilian seafood stew

Ingredients

• :::For the Moqueca:2 pounds yuca, peeled and medium diced, divided:::
• 2 cups water
• 1 cup spinach
• 2 plum tomatoes
• 1 jalapeño, stemmed and seeded
• ¼ cup grapeseed oil
• 6 garlic cloves, minced
• 2 medium carrots, medium diced
• 1 yellow onion, medium diced
• 1 celery stalk, medium diced
• 1 poblano pepper, medium diced
• ½ cup green curry paste
• 2 tablespoons tomato paste
• 1 pound (1½ cups) okra, trimmed and sliced into ¼-inch rings
• 8 cups chicken stock
• ½ cup fish sauce
• 4 kaffir lime leaves (preferably fresh)
• 8 ounces salt cod, soaked overnight
• 8 ounces smoked salmon, roughly chopped
• Kosher salt and freshly ground pepper, to taste
• :::For the Prawns:1 pound (12 medium) head-on prawns, peeled and deveined:::
• ¼ cup chopped parsley
• 1 teaspoon red pepper flakes
• 1 teaspoon lemon zest
• Kosher salt, to taste
• 2 tablespoons grapeseed oil
• :::For Assembly:Steamed rice, for serving:::
• Thinly sliced Thai basil, for garnish
• Thinly sliced scallions, for garnish

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