Bahian-Style Fish Stew 4 Fresh cilantro sprigs
1 md Tomato; quartered
1 sm Green pepper; seeded
1 Onion; quartered
Salt; to taste
Freshly-ground black pepper; to taste
2 lb Haddock or other firm white-fleshed fish
1/4 c Dried shrimp; soaked (available in Brazilian or Asian markets)
4 tb Fresh lemon juice
1/2 c Coconut milk
2 tb Dende (palm oil; available in Brazilian markets)
Malagueta peppers; for serving (available in Brazilian markets)
In workbowl of a food processor chop cilantro, tomato, green pepper and
onion to a coarse paste. Heat paste in a large heavy skillet over low heat
for 15 minutes. Season to taste with salt and pepper. Add haddock and
drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut
milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers
separately. This recipe yields 4 to 6 servings. Bahian-Style Fish Stew printer friendly version located here.
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