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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