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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
sliced 2ripe tomatoes, sliced
2tablespoons Chopped Cilantro 2shrimp bouillon cubes
7ounces coconut milk
1tablespoon palm oil*
White rice or crusty bread, serving