Recipe - Moqueca De Peixe E Camarao(Bahian Fish Stew)

6 Thick fish steaks; seabass;
pompano or grouper
1 pound Small shrimp; cleaned and
deveined
2 lg Onions
1 Green bell pepper
5 Whole tomatoes
3 tablespoon Olive oil
1 cup Coconut milk
4 tablespoon Dende oil*
3 tablespoon Chopped parsley
3 tablespoon Chopped fresh cilantro
Hot red pepper to taste
Salt to taste
2 tablespoon 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.

Recipe by: Miriam P. Posvolsky Posted to TNT Prodigy's Recipe Exchange
Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Aug 09, 1997