Moqueca de peixe (bahian fish stew)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Thick fish steaks; seabass; pompano or grouper | |
| 2 | larges | Onions |
| 1 | Green bell pepper | |
| 5 | Whole tomatoes | |
| 3 | tablespoons | Olive oil |
| 1 | cup | Coconut milk |
| 4 | tablespoons | Dende oil* |
| 3 | tablespoons | Chopped parsley |
| 3 | tablespoons | Chopped fresh cilantro |
| Hot red pepper to taste | ||
| Salt to taste | ||
| 2 | tablespoons | Lime or lemon juice |
Directions
Season fish with lemon and salt. Set aside Thinly slice onions and seeded bell pepper. Peel,seed and slice tomatoes. Cook onions in olive oil until translucent.Add green pepper and cook 3 minutes.Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Dende oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut milk and bring almost to a boil.
This is a dish from northeast Brazil *Dende is a thick dark orange oil obtained from a palm tree. It is also used in some West African cooking.
Note: You may add shrimp to this dish.
Recipe by: Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #693 by Leon & Miriam Posvolsky <miriamp@...> on Jul 27, 1997