The Book of Latin American Cooking 1994

Fish Stew (Moqueca de Peixe)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds fillets of sole or any white fish 2 medium onions, chopped 1 or 2 fresh ot peppers, seeded and chopped
3 medium tomatoes, peeled and chopped 1 clove garlic, chopped 2 tablespoons fresh coriander (cilantro)
salt 4 tablespoons lime or lemon juice 1/4 cup dende (palm) oil



1 Cut the fish into 2-inch pieces and place in a large bowl. In a blender or food processor combine the onions, hot peppers, tomatoes, garlic, coriander, salt to taste, and the lime or lemon juice, and reduce to a puree. Pour the puree over the fish, mixing lightly, and allow to stand for 1 hour. Transfer the fish and the marinade to a saucepan. Add 1/2 cup cold water and 1/8 cup of the dende oil. Cover and simmer until the fish is done, about 8 minutes. Pour in the remaining 1/8 cup dende oil and cook just long enough to heat the oil through. Transfer the stew to a heated serving platter and surround with a border of plain white rice.

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