• New Year's Party Food-01

    From Dave Drum@1:3634/12 to All on Fri Dec 23 17:41:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Moqueca (Brazilian Seafood Stew)
    Categories: Seafood, Vegetables, Chilies, Herba
    Yield: 5 servings

    6 Head-on prawns or large
    - head-on shrimp
    12 oz Cod fillet; in 1" pieces
    Salt
    2 Limes
    3 tb Dende (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: Dende oil, also known as red palm oil, is
    available online or at West African or Caribbean
    markets.

    By: Yewande Komolafe

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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