I hope you all have enjoyed funfilled Paddy’s day. This weekend is the time to recap those moments. Those who will dine out they are lucky but for those who have to cook for them let me share with you a delicious stew recipe from Brazil. This tropical fish stew is speciality of Bahia, a state in Northern Brazil locally popular as Moqueca de Peixe. This is a garlic flavor stew enriched with coconut milk. Authentic recipe is bit difficult so I make a easy version of it, I hope you will like it.
Boneless fish fillets 2 pounds ( sea bass or hailbut ) Srimp 1/2 pound (peeled and deveined) Tomatoes ripe 5 coarsely chopped, 1 sliced Onion 1 chopped,2 cut into rings Garlic 1 ½ table spoon Ground red pepper ½ tea spoon Vegetable oil / Oilive oil 3 table spoon Cliantro 1/4 cup chopped Fresh lime juice of 1/2 lime Bell pepper ( red and green) 1 each (stemmed , seeded and sliced) Fish stock 2 1/2 cup Light coconut milk 1 cup Salt and pepper according to taste
Cut the fish fillet into bite size pieces.Take a skillet heat oil then add the chopped garlic, onion, stir for a minute. Add chopped tomoto, red pepper powder. Stir for few minutes then put the flame off. Then put all the mixture in the grinder with salt , lemon juice . Make a smooth paste. Marinate the fish fillet and srimp with this mixture and keep aside for one hour. After an hour pour the fish in a heavy sauce pan, add bell pepper,sliced onion and sliced tomatoes and fish stock stir well . Let it boil , cook until the fish is done then add the cliantro.Season with salt and pepper. Then add the coconut milk . Cook for few more minutes. Serve hot with rice. It is delicious and can be enjoyed year round.
BE HAPPY AND STAY HEALTHY.
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