HAPPY NEW YEAR! This year I hosted a party with friends and made this unforgettable dish. The recipe idea was given to me by my mother, who was and still is my greatest teacher in the kitchen. She trained at cooking schools around the globe, and has an appreciation for flavors of the world. She taught me to be comfortable in the kitchen cooking at a very young age, and I give her all the credit for my skills today. Thank you mom!
This recipe is an adaptation of a Brazilian signature dish called Moqueca. To me this dish is a culinary representation of a countries history, a vibrant native Brazilian people conquered by the Portuguese and Dutch, in a region that served as a hub for the African slave trade. It seems almost tropical, and curry-like and very much like West African peanut stew. I think this is why at first glance it is so surprisingly full of some of the most powerful flavors in cooking. The base is made from onions, jalapenos, ginger, garlic, cilantro, peanuts, coconut, paprika and lemons. It may sounds strange but this dish and its complexity of flavors has been around for 300+ years in some accounts. Tried and true! Being richer than most soups I make and post on this blog, I consider this a special celebratory meal, perfect for ringing in the New Year.
BRAZILIAN FISH STEW
YIELD 8 TIME 45 minutes
INGREDIENTS:
3 Tablespoons olive oil
2 medium onions, coarsely chopped
2 inches ginger root, peeled, minced
3 cloves garlic, minced
2 medium jalapenos, seeded and minced
35 oz can diced tomatoes, drained with liquid reserved
1/2 cup dry roasted unsalted peanuts, finely ground
1/4 cup flaked unsweetened coconut
1/2 cup cilantro
1 small lemon
1/2 Tablespoon paprika
1/2 cup canned coconut milk (use the top 1/2 cup including thickened cream layer)
3 cups chicken stock
2 pounds medium shrimp, peeled, deveined
1 pound tilapia fillets, cut into 1-2 inch cubes
METHOD:
Place peanuts, coconut, cilantro in small food processor and pulse until finely ground
Heat 1 1/2 Tablespoons oil in large pot. Add onions and cook over med-low heat until softened, about 10 minutes.
Add 1 Tablespoon lemon juice.
Stir in ginger, garlic, chilies, and paprika and cook 2 minutes
Add half the chopped tomatoes with 1/4 cup of reserved tomato liquid and coconut milk and cook for 2 minutes
Add ground nuts, coconut, and cilantro and cook 2 minutes
Transfer mixture to food processor and puree / or use hand held immersion blender to puree until smooth.
Return to pot and add remaining tomatoes and stock, bring to boil and simmer about 15 minutes until mixture thickens slightly. Season with salt to taste (~1 teaspoon). Note: This stew base can be made one day ahead.
Season shrimp with salt and pepper, heat remaining 1 1/2 tablespoons oil in skillet and saute shrimp until cooked. Then add to stew.
Finally, add fish fillets to stew and simmer a few minutes until cooked threw.
Garnish with cilantro, peanuts, and coconut flakes if desired
NUTRITION FACTS: (per serving)
334 Calories / Fat 15g / Sat Fat 4.8g / Sodium 832mg/ Carbs 12g / Fiber 4.5g / Sugar 6g / Protein 39g
