Brazilian Fish Muqueca
Tuesday, March 13th, 2007
6 tomatoes, skinned & chopped
1 large onion, chopped
1 red chili, chopped
1 bunch fresh coriander, chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 cup shrimp stock
2 tbsp tomato puree
1 lb swordfish, thick slices
1/2 can coconut milk
1 tbsp Dende oil (palm oil)
Add a few tablespoons oil to hot pan, add onions and cook until transluscent. Add garlic, chilis and red peppers, mix thoroughly for a couple minutes. Add tomaotes and shrimp stock and let cook for a few minutes while adding tomato puree. Allow to cook uncovered for 10 minutes. Add fish slices and cook for an additional 5 minutes before adding coconut milk. Add Dende oil, for that authentic Brazilian flavor. Serve with white rice and garnish with coriander (cilantro).
(7 votes, avg: 3.57)
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