Muqueca de Peixe (Brazilian Fish Stew)

Serves: 6 to 8

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Ingredients

For the sauce

Farofa

Molho de Pimenta (Hot Pepper Sauce)

Preparation

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.

Farofa

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 Fernanda Larson, former PCC Cooks instructor

Source: Demonstrated on September 3, 2008, during PCC Edmonds Grand Opening Days, along with: Pao de Queijo (Cheese Puffs)

Learn more about our recipes. View guidelines »

More about: coconut milk, cod, halibut, white fish, white wine

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