Recipe#5714

Title: Moqueca De Peixe e Camarao(Bahian Fish Stew)

From: Leon & Miriam Posvolsky 
Date: Sat, 09 Aug 1997 13:52:04 -0300 

   6      thick         fish steaks; seabass -- pompano or grouper
   1       lb           small shrimp, cleaned and deveined
   2      large         onions
   1                    green bell pepper
   5                    whole         tomatoes
   3      tablespoons   olive oil
   1      cup           coconut milk
   4      tablespoons   Dende oil*
   3      tablespoons   chopped parsley
   3      tablespoons   chopped fresh cilantro
                        hot red pepper to taste
                        salt to taste
   2      tablespoons   lime or lemon juice
Season fish with lemon and salt. Set aside Thinly slice onions and seeded
bell pepper. Peel,seed and slice tomatoes. Cook onions in olive oil until
translucent.Add green pepper and cook 3 minutes.Add tomatoes to pan and
cook a few more minutes. Place fish in pan, top with the Dende oil, cover
the pan and cook until fish is almost cooked through. Add chopped herbs and
red pepper and cook uncovered over high heat to evaporate some of the
liquid. Just before serving add the coconut milk and bring almost to a boil.
Even if you don't use the Dende oil, it is still delicious.
This is a dish from northeast Brazil *Dende, a thick dark orange oil, is an
essential ingredient in Bahian cooking.It can be found in ethnic South
American stores.