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Fish Stew
This recipe came originally from the northeastern coastal state of Bahia, and became one of the most popular favorite meals on the Brazilian table.
المقادير
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2 lb. skinless white fish fillets (like snapper, cod, sole, haddock, or flounder) |
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1 clove garlic, peeled and minced |
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2 tbsp. olive oil |
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1/2 c. coconut milk |
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1/2 tsp. salt |
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1/2 tsp. black pepper |
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juice of 1 large lemon |
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1 fresh hot pepper |
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4 tbsp. fresh cilantro |
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1 14.5-oz. can diced tomatoes, drained |
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1 medium onion, cut |
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طريقه التحضير |
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Wash fish with cold water and dab gently to dry. |
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Chop fish into small pieces. Place in a large baking dish. |
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Peel and mince the clove garlic. Chop the hot pepper and fresh cilantro. Use a blender to mix garlic, hot pepper, cilantro, salt, black pepper, lemon juice, and half of the tomatoes and onion. |
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When the blended mixture is smooth, pour it over the fish in the baking dish. |
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Wrap dish with a plastic cover. Place in a refrigerator for 60 minutes. |
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Prepare a saucepan with olive oil. Heat over medium heat. |
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Add the tomato mixture, fish, rest of tomato and onion, and half the coconut milk. Parboil. |
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Lower heat and add remaining coconut milk. |
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Place a lid over saucepan and cook for 10 to 15 minutes. |
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When fish is cooked through, remove from heat. |
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Serve hot with rice. |
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تعلقيقات المستخدمين
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