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Tuesday, September 17, 2013

CUISINE: Brazillan Moqueca De Peixe

African influences in Brazilian cuisine inspired the incorporation of palm oil and coconut milk into dishes like the fish stew known as Moqueca de Peixe. Shrimp is a delicious choice for the stew but feel free to use any local firm fleshed fish in this recipe. »2pounds shrimp and/or white fish filets such as bass,whiting and perch, cleaned with shells/skins removed* Juice of 1 lemon 1large onion, sliced1red pepper, sliced1green pepper, sliced 2ripe tomatoes, sliced 2tablespoons Chopped Cilantro 2shrimp bouillon cubes 7ounces coconut milk 1tablespoon palm oil* kosher salt* White rice or crusty bread, serving

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