MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moqueca (Brazilian Seafood Stew)
Categories: Seafood, Vegetables, Chilies, Herba
Yield: 5 servings

6 Head-on prawns or large
- head-on shrimp
12 oz Cod fillet; in 1" pieces
Salt
2 Limes
3 tb Dende (red palm) oil; see
- Note
4 cl Garlic cloves; minced
1 sm Yellow onion; chopped
8 oz Sweet baby bell peppers
+=OR=+
2 Bell peppers; any colour,
- in 1/4" strips
1 lb Fresh tomatoes; in 1"
- wedges
1 Whole red Scotch bonnet or
- bird’s-eye chile; pierced
- all over with the tip of a
- knife
13 1/2 oz Can full-fat coconut milk
1/4 c Chopped fresh cilantro
Steamed rice; for serving

Use a pair of kitchen scissors to cut along the length
of each prawn deep enough to expose and remove the vein.
Place the fish chunks in a large bowl and season with 1
teaspoon salt. Squeeze in the juice of 1 lime and toss
to coat. Set the prawns and fish aside while preparing
the sauce.

In a large, shallow Dutch oven or large, deep skillet,
melt 2 tablespoons dendê oil over medium heat. Add the
garlic and cook, stirring, until softened and fragrant,
1 minute. Add the onion, stir and cook, stirring until
translucent, about 2 minutes.

Increase the heat to high, add the peppers, tomatoes and
chile. Season with salt. Cook, stirring frequently,
until the peppers are softened and any liquid from the
tomatoes is beginning to evaporate, 4 minutes.

Pour in the coconut milk, stir and reduce the heat to
medium. Simmer, stirring occasionally, until the liquid
thickens and reduces to a creamy sauce, about 10
minutes. Taste, adjust the salt, if necessary, and stir
in 2 tablespoons chopped cilantro.

Carefully place the prawns in the sauce in a single
layer and cook for 2 minutes. Turn the prawns to cook
the other sides and add the cod. (Discard any juices in
the bowl.) The fish will be partly submerged. Cook until
the fish is tender and just cooked through, 2 to 3
minutes.

Remove from heat, drizzle in the remaining 1 tablespoon
dendê oil and sprinkle with the remaining 2 tablespoons
chopped cilantro. Slice the remaining lime into wedges.
Serve immediately, with steamed rice and lime wedges for
squeezing.

NOTE: Dende oil, also known as red palm oil, is
available online or at West African or Caribbean
markets.

By: Yewande Komolafe

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "My favorite animal is steak." -- Fran Lebowitz
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)