Moqueca De Peixe Recipe - Cooking Index
Moqueca De Peixe Recipe - Cooking Index
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.
Type: Fish| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - cut 1/4" dice (medium) |
| 1 | Red bell pepper - cored, seeded, and cut 1/4" dice | |
| 1 | Green bell pepper - cored, seeded, and cut 1/4" dice | |
| 1 | Yellow bell pepper - cored, seeded, and cut 1/4" dice | |
| 2 | Plum tomatoes - seeded, and cut 1/4" dice | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 1/2 | Serrano chiles - stemmed, seeded, and minced | |
| 3 cups | 711ml | Fish stock or bottled clam juice |
| 14 1/2 oz | 411g | Canned coconut milk - (1 can) |
| 6 | Green onions, white, light green only - finely sliced | |
| 1 lb | 454g / 16oz | Sea scallops |
| 1 lb | 454g / 16oz | Monkfish fillets - cut 1" cubes |
| 1 lb | 454g / 16oz | Rock shrimp - shelled, deveined |
| Juice of 1 lime | ||
| 2 tablespoons | 30ml | Dende oil |
| 1/3 cup | 5.3g / 0.2oz | Loosely-packed cilantro leaves - coarsely chopped |
| 1/3 cup | 30g / 1.1oz | Unsweetened coconut shards - lightly toasted |
| 2 | Limes, flesh cut into supremes - and diced | |
| Fried plantains, for serving - optional | ||
| Cooked white rice, for serving - optional |
Heat a large cast-iron 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.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6199 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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