MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)

      Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)
  Categories: Fish, Brazilian
       Yield: 4 Servings
  
       3    Sprigs fr. cilantro
       1    Md-sz ripe tomato,
            -quartered
     1/2    Md-sz green bell
            -pepper, seeded
       1    Md-sz onion, quart.
            Salt and black pepper
       2 lb Fish fillets (cod,
            -scrod,haddock,or any
            -white, firm-fleshed
            -fish)
       1 tb Fresh lemon juice
     1/2 c  Thin coconut milk*
       2 tb Dende*
       2 tb Peanut oil
  
   *Heat a coconut in a 350 degree oven for 10 minutes so it will develop
   "fault lines. Remove from oven and, holding it in a cloth (it will be
   hot) over a large bowl, hit it along the fault lines with a hammer or
   heavy mallet. The coconut will open. Reserve the liquid, remove the
   meat from the shell and take off the brown outer pieces with a
   pairing knife. Grate the coconut meat, either with a hand grater or
   in a food processor. Wrap in cheesecloth and pour 1/2 cup warm water
   over it while holding it over a bowl. Squeeze the liquid from the
   coconut into the bowl. This is thick coconut milk. Add the reserved
   coconut water and grated coconut residue. This is the only way to get
   the true Brazilian taste. Otherwise, you can buy a bottle of coconut
   milk from specialty stores (and it is pretty hideous). African
   markets in the United States. Chop the coriander, tomato, pepper, and
   onion in a food processor until you have a coarse paste. Then place
   the mixture in a large, heavy skillet over low heat. Add the salt and
   pepper and cook for 15 minutes. Add the fish fillets to the mixture
   and continue cooking for an additional 5 to 7 minutes. Add the
   remaining ingredients, stir and allow to simmer for 5 minutes. Serve
   the moqueca hot with white rice and Farofa.
[ add our full cookbook to your website ] [ Search The Cookbook ]