Muqueca de Peixe (Brazilian Fish Stew)
Serves: 6 to 8
- 4 firm white-meat fish steaks, such as halibut or cod Add to list
- Juice of 2 limes Add to list
- Fresh cilantro, chopped Add to list
- Salt and pepper Add to list
For the sauce
- 2 green peppers, peeled, seeded and thinly sliced Add to list
- 2 red peppers, peeled, seeded and thinly sliced Add to list
- 2 orange peppers, peeled, seeded and thinly sliced Add to list
- 6 tomatoes, peeled, seeded and thinly sliced Add to list
- 6 medium onions, thinly sliced Add to list
- 2 cans of coconut milk Add to list
- 2 pints (4 cups) fish or vegetable stock Add to list
- 1 cup white wine Add to list
- 1/2 cup red palm oil Add to list
- 1 cup fresh cilantro leaves Add to list
- 1 cup fresh flat leaf parsley, chopped Add to list
- 3 tablespoons red palm oil Add to list
- 2 onions, grated Add to list
- 2 cups breadcrumbs Add to list
- Fresh parsley, finely chopped Add to list
- Salt and pepper to taste Add to list
Molho de Pimenta (Hot Pepper Sauce)
Season the fish steaks with the lime juice, cilantro, salt and pepper, and set aside.
Preheat oven to 400º F. Separate out half of the sliced green, red and orange peppers, tomatoes and onions. Place on a baking sheet and roast for 15 minutes.
Hint: use the "not-so-perfect" slices — the tips and scraps.
Drain the liquid part from the coconut milk cans and reserve.
In a food processor, place roasted vegetables, stock, wine, drained coconut milk and red palm oil. Process until well combined. Strain the sauce, add salt and pepper to taste, and reserve.
In a heavy-bottom stockpot, layer half of the remaining sliced vegetables, cilantro leaves, half of the fish steaks and cover with half of the sauce. Repeat for the second layer, using all the remaining sauce. Cover and let simmer for approximately 20 minutes.
Sprinkle finely chopped parsley on top and serve with Farofa and Molho de Pimenta.
Heat the red palm oil in a skillet; add onions and sauté until golden brown. Add the breadcrumbs and stir vigorously. Turn the heat off; add parsley, salt and pepper. Mix and serve.
Molho de Pimenta (Hot pepper sauce)
Roughly chop the chile pepper. Using a mortar and pestle, mash all ingredients until well combined.
Use a drop or two on your Muqueca and bring it to the next level!
Recipe by, former PCC Cooks instructor
Source: Demonstrated on September 3, 2008, during PCC Edmonds Grand Opening Days, along with: Pao de Queijo (Cheese Puffs)