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( Moqueca de Peixe )
Fish Stew
( Moqueca de Peixe )
White fish varieties, such as snapper, cod, sole, haddock or flounder, work well for this stew. This dish, which originates in the north-eastern coastal state of Bahia, is very popular throughout Brazil.
Ingredients
2 lb. skinless white fish fillets
1 clove garlic, peeled and minced
1 fresh hot pepper, minced or 1 teaspoon cayenne pepper (optional)*
4 tablespoons fresh cilantro (coriander) chopped
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 large lemon
1 x 14.5oz. can diced tomatoes, drained
1 medium onion, chopped
2 tablespoons dendê or olive oil
½ cup coconut milk
Details
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 110 minutes
Serves: 6
Method
Rinse fish under cool running water and pat dry. Cut into roughly 2 inch square pieces and place in a large mixing bowl or baking dish.
In a food processor or blender, combine garlic, hot pepper (if using), cilantro, salt, black pepper, lemon juice and half of the tomatoes and onion. Process until smooth.
Pour the tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour.
Heat dendê or olive oil in a heavy saucepan over medium heat. Add fish, processed tomato mixture, remaining tomato, onion and half the coconut milk.
Bring to a boil. Reduce heat and add remaining coconut milk. Cover and simmer 10 to 15 minutes or until fish is cooked through. Serve hot with rice.
* Be careful when working with hot peppers or chillies. The oil on the skin of the peppers can burn you, so wear rubber gloves while cutting the pepper, and be sure to remove all the seeds. Wash your hands well when you are done.
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