Moqueca De Peixe Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 medium: Onion, cut into 1/4inch
Dice,
1: Red bell pepper, cored,
Seeded, and cut into 1/4inch
Dice,
1: Green bell pepper, cored,
Seeded, and cut into 1/4inch
Dice,
1: Yellow bell pepper, cored,
Seeded, and cut into 1/4inch
Dice,
2: Plum tomatoes, seeded and
Cut into 1/4inch dice,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1 1/2: Serrano chiles, stemmed,
Seeded, and minced
3 cup: Fish stock or bottled clam,
Juice,
1 can: , (14 1/2 ounce) canned
Coconut milk,
6: Green onions, white and
Light green parts only,
Finely sliced,
1 lbs: Sea scallops,
1 lbs: Monkfish fillets, cut into
1 Inch: cubes,
1 lbs: Rock shrimp, shelled and
Deveined,
Juice of 1 lime,
2 tbsp: Dende oil, see Note
1/3 cup: Loosely packed cilantro,
Leaves, coarsely chopped
1/3 cup: Unsweetened coconut shards,
Lightly toasted, for
Garnish,
2: Limes, flesh cut into
Supremes and diced,
Fried plantains, for serving
, optional
Cooked white rice, for
Serving, optional
Directions:
Heat a large castiron and enamel or other heavy casserole over low
heat and add the olive oil. Sweat the onion and peppers together for
about 5 minutes, or until nicely softened. Add the tomatoes, salt,
pepper, and chiles and cook for 2 minutes more. Add the fish stock
and coconut milk and bring the mixture to a simmer. Cook for about 10
minutes, stirring occasionally, until the peppers are tender. Add the
green onions and all the fish, cover, and cook for 5 to 7 minutes
more, stirring together gently twice during the cooking time. Add the
lime juice, dende oil, and cilantro and simmer for 5 minutes more.
Serve in large heated bowls, sprinkled with the toasted coconut and
diced limes. Offer fried plantains and white rice on the side, if
desired
Yield: 6 servings
Note: Dende oil is Brazilian palm oil, available in Latin American
markets. Be sure to get the Brazilian rather than the West African
product, which is much heavier. Or use half the amount of the West
African palm oil and substitute vegetable oil for the other half.
TOO HOT TAMALES SHOW #TH6199
Source from luhu.jp
heat and add the olive oil. Sweat the onion and peppers together for
about 5 minutes, or until nicely softened. Add the tomatoes, salt,
pepper, and chiles and cook for 2 minutes more. Add the fish stock
and coconut milk and bring the mixture to a simmer. Cook for about 10
minutes, stirring occasionally, until the peppers are tender. Add the
green onions and all the fish, cover, and cook for 5 to 7 minutes
more, stirring together gently twice during the cooking time. Add the
lime juice, dende oil, and cilantro and simmer for 5 minutes more.
Serve in large heated bowls, sprinkled with the toasted coconut and
diced limes. Offer fried plantains and white rice on the side, if
desired
Yield: 6 servings
Note: Dende oil is Brazilian palm oil, available in Latin American
markets. Be sure to get the Brazilian rather than the West African
product, which is much heavier. Or use half the amount of the West
African palm oil and substitute vegetable oil for the other half.
TOO HOT TAMALES SHOW #TH6199
Source from luhu.jp
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