Brazilian Fish Stew

Brazilian Fish Stew
Photo by Mikkel Vang

Ingredients

  • soft manioc polenta
  • malagueta pepper sauce
  • ¼ cup fresh flat-leaf parsley
  • 2 yellow plantains
  • 8 6-ounce pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
  • 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • + 9 more ingredients
    • 1/3 cup yellow bell pepper
    • ½ cup green bell pepper
    • 1 large onion
    • 1 ½ pounds tomatoes
    • 2 teaspoons salt
    • ¼ cup fresh lime juice
    • ½ cup fresh cilantro
    • ½ teaspoon bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
    • 2 tablespoons garlic

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more. Put...

View full recipe at Epicurious

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