Recipe courtesy of David Rosengarten
Bahian-Style Fish Stew (Moqueca de Peixe)
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 33
- Cholesterol
- 89
- Sodium
- 575
- Total: 42 min
- Prep: 12 min
- Cook: 30 min
Ingredients
4 sprigs fresh cilantro
1 medium tomato, quartered
1 small green pepper, seeded
1 onion, quartered
Salt and black pepper
2 pounds haddock or other firm white-fleshed fish
1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked
4 tablespoons fresh lemon juice
1/2 cup coconut milk
2 tablespoons dende (palm oil, available in Brazilian markets)
Malagueta peppers, (available in Brazilian markets) for serving
Directions
- In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;