Brazilian Fish Stew
- 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
- 1/4 cup fresh lime juice
- 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
- 2 tablespoons finely chopped garlic (3 cloves)
- 2 teaspoons salt
- 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
- 1 1/2 pound tomatoes, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped yellow bell pepper
- 2 yellow plantains, peeled and each cut diagonally into 8 pieces
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- Produce
- Cilantro, fresh (1/2 cup)
- Flat-leaf parsley, fresh (1/4 cup)
- Garlic (2 tablespoons)
- Green bell pepper (1/2 cup)
- Onion, large (1)
- Plantains, yellow (2)
- Tomatoes (1 1/2 pound)
- Yellow bell pepper (1/3 cup)
- Seafood
- Hake or pacific cod, skinless (8 (6-ounce) pieces)
- Shrimp in shell, large (1 pound)
- Cooking & Baking
- Malagueta peppers or, bottled (1/2 teaspoon)
- Olive oil, extra-virgin (1/4 cup)
- Salt (2 teaspoons)
- Drinks
- Lime juice, fresh (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Published May 1, 2007 (5 years ago).
5 people saved this recipe.
