Fish Stew/Moqueca de Peixe

White fish varieties, such as snapper, cod, sole, haddock, or flounder, work well for this stew.This
dish, which originates in the northeastern coastal state of Bahia, is very popular throughout
Brazil.

2 lb. skinless white fish fillets
1 clove garlic, peeled and minced
1 fresh hot pepper, minced, or 1
tsp. cayenne pepper (optional)*
4 tbsp. fresh cilantro, chopped
¥ tsp. salt
¥ tsp. black pepper
juice of 1 large lemon
1 14.5-oz. can diced tomatoes,
drained
1 medium onion, chopped
2 tbsp. dendê or olive oil
¥ c. coconut milk

1. Rinse fish under cool running water and pat dry. Cut into roughly 2- inch-square pieces and place in a large mixing bowl or baking dish.

2. In a food processor or blender, combine garlic, hot pepper (if using), cilantro, salt, black pepper, lemon juice, and half of the tomatoes and onion. Process until
smooth.

3. Pour the tomato mixture over the fish. Cover with plastic wrap and
refrigerate for 1 hour.

4. Heat dendê or olive oil in a heavy saucepan over medium heat. Add
fish, processed tomato mixture, remaining tomato and onion, and
half the coconut milk.

5. Bring to a boil. Reduce heat and add remaining coconut milk. Cover and
simmer 10 to 15 minutes, or until fish is cooked through. Serve hot
with rice.

Preparation time: 20 minutes (plus 1 hour marinating time) Cooking time: 25 to 30 minutes
Serves 4 to 6

Be careful when working with hot peppers or chilies.The oil on the skin of the peppers can burn you, so wear rubber gloves while cutting the pepper, and be sure to remove all the seeds.Wash your hands well when you are done.