MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Moqueca (Brazilian Seafood Stew)
Categories: Seafood, Vegetables, Chilies, Herba
     Yield: 6 servings

     6    Head-on prawns or large
          - head-on shrimp
    12 oz Cod fillet; in 1" pieces
          Salt
     2    Limes
     3 tb Dendê (red palm) oil; see
          - Note
     4 cl Garlic cloves; minced
     1 sm Yellow onion; chopped
     8 oz Sweet baby bell peppers -OR-
     2    Bell peppers; any colour,
          - in 1/4" strips
     1 lb Fresh tomatoes; in 1"
          - wedges
     1    Whole red Scotch bonnet or
          - bird's-eye chile; pierced
          - all over with the tip of a
          - knife
13 1/2 oz Can full-fat coconut milk
   1/4 c  Chopped fresh cilantro
          Steamed rice; for serving

 Use a pair of kitchen scissors to cut along the length
 of each prawn deep enough to expose and remove the vein.
 Place the fish chunks in a large bowl and season with 1
 teaspoon salt. Squeeze in the juice of 1 lime and toss
 to coat. Set the prawns and fish aside while preparing
 the sauce.

 In a large, shallow Dutch oven or large, deep skillet,
 melt 2 tablespoons dendê oil over medium heat. Add the
 garlic and cook, stirring, until softened and fragrant,
 1 minute. Add the onion, stir and cook, stirring until
 translucent, about 2 minutes.

 Increase the heat to high, add the peppers, tomatoes and
 chile. Season with salt. Cook, stirring frequently,
 until the peppers are softened and any liquid from the
 tomatoes is beginning to evaporate, 4 minutes.

 Pour in the coconut milk, stir and reduce the heat to
 medium. Simmer, stirring occasionally, until the liquid
 thickens and reduces to a creamy sauce, about 10
 minutes. Taste, adjust the salt, if necessary, and stir
 in 2 tablespoons chopped cilantro.

 Carefully place the prawns in the sauce in a single
 layer and cook for 2 minutes. Turn the prawns to cook
 the other sides and add the cod. (Discard any juices in
 the bowl.) The fish will be partly submerged. Cook until
 the fish is tender and just cooked through, 2 to 3
 minutes.

 Remove from heat, drizzle in the remaining 1 tablespoon
 dendê oil and sprinkle with the remaining 2 tablespoons
 chopped cilantro. Slice the remaining lime into wedges.
 Serve immediately, with steamed rice and lime wedges for
 squeezing.

 NOTE: Dendê oil, also known as red palm oil, is
 available online or at West African or Caribbean
 markets.

 Recipe by Yewande Komolafe

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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