Unicorn (Unicorn@Indenial.com)
Mon, 26 Apr 1999 09:17:48 -0400
Reader Ange says "The bigger the groan, the better!" Well Ange, this
one tests the limits of the World Wide Recipes Groan-O-Meter.
This guy goes into a restaurant for a Christmas breakfast while in his
home town for the holidays. After looking over the menu he says "I'll
just have the eggs benedict." His order comes a while later and it's
served on a big, shiny hubcap. He asks the waiter, "What's with the
hubcap?" The waiter sings, (are you ready?) "There's no plate like
chrome for the hollandaise!"
Today's recipe is a classic Brazilian fish stew. Traditionally, this
recipe uses dende, the oil of a tropical palm. You may substitute
olive oil or just omit it if it is unavailable in your area.
Moqueca de Peixe
2 lbs (1 Kg) fillets of white fish such as grouper,
shark, sea bass, etc.
2 Tbs (30 ml) lime juice
Salt and freshly ground black pepper to taste
3 red bell peppers, seeded and sliced into rings
3 large ripe tomatoes, sliced
3 medium size onions, sliced into rings
2 Tbs (30 ml) chopped cilantro
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) chopped chives
1/2 cup (125 ml) vegetable oil
1 cup (250 ml) canned coconut milk
1 Tbs (15 ml) dende oil (optional)
Cut fish into 1 inch (2 cm) thick slices, season with lime, salt and
pepper, and let stand in refrigerator for 1 hour. In a bowl, mix red
bell peppers, onions, and tomatoes. Add coriander, parsley, and
chives, tossing to mix well. Spread some of the vegetable mixture
over the bottom of a baking dish. Add one layer of fish, one layer of
the mixture, successively. Drizzle the vegetable oil over everything
oil and bake covered in a 325F (160C) for 30 minutes. Add the coconut
milk and the dende oil and cook for an additional 15 minutes. Serve
with white rice. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Tue Apr 27 1999 - 09:00:02 EDT