Fish Stew Moqueca de Peixe
Instructions:
2 lb. skinless white fish fillets, 1 clove garlic, peeled and minced , 1 fresh hot pepper, minced, or 1 tsp. cayenne pepper (optional)* , 4 tbsp. fresh cilantro, chopped , 1/2 tsp. salt , 1/2tsp. black pepper , juice of 1 large lemon , 1 14.5-oz. can diced tomatoes, drained , 1 medium onion, chopped , 2 tbsp. dend� or olive oil , 1/2 c. coconut milk
1. 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. 2. 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. 3. Pour the tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour. 4. Heat dend� or olive oil in a heavy saucepan over medium heat. Add fish, processed tomato mixture, remaining tomato and onion, and half the coconut milk. 5. 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 chilies.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. White fish varieties, such as snapper, cod, sole, haddock, or flounder, work well for this stew.This dish, which originates in the northeastern coastal state of Bahia, is very popular throughout Brazil. Preparation time: 20 minutes (plus 1 hour marinating time) Cooking time: 25 to 30 minutes Serves 4 to 6
1. 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. 2. 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. 3. Pour the tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour. 4. Heat dend� or olive oil in a heavy saucepan over medium heat. Add fish, processed tomato mixture, remaining tomato and onion, and half the coconut milk. 5. 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 chilies.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. White fish varieties, such as snapper, cod, sole, haddock, or flounder, work well for this stew.This dish, which originates in the northeastern coastal state of Bahia, is very popular throughout Brazil. Preparation time: 20 minutes (plus 1 hour marinating time) Cooking time: 25 to 30 minutes Serves 4 to 6