Thursday, March 12, 2009

Brazilian Fisherman's Stew

During my second pregnancy we were out to dinner with friends at a local (stand-by) restaurant called Les Enfants Terribles.   We have liked this restaurant ever since it opened.  The food is consistently good and you can always get a table. I wanted something spicy because I was trying to induce labor, so I ordered this dish. It was amazing. So many good flavors in one simple bowl. 

Below is my take on the recipe based on what the stew tasted like that evening.

Serves 3 people.

2 red peppers - rough chop
2 green peppers - rough chop
2 poblano peppers - rough chop
1 white onion - rough chop
1 tablespoon of ginger - minced
Half a bunch of cilantro - washed and dried
(If you want it really spicy you can add half a teaspoon of red pepper flakes)
Juice of 2 limes
whatever type of white fish you are in the mood for - i usually use grouper but
you can add shrimp, mussels or a combination.
1 can of light coconut milk (or regular if you dont mind the fat)
1 cup of fish stock or vegetable broth or chicken broth
coconut flakes - you can toast these to bring out more flavor

Start your rice. I usually go with a black sticky rice or brown rice.

Chop the first 5 ingredients and sauté in oil over medium heat - can
be olive, sunflower, safflower, vegetable oil - whatever - for about
10 minutes / 15 minutes - you dont want them to caramelize, just to
sweat and become soft.

Transfer them to the food processor along with the half bunch of
cilantro and the coconut milk or broth (depending on the size of your
food processor, you might have to do this step twice. Blend for a few

Then return to the pot on medium for about 10 more minutes and add
remaining broth and stir.

At this point you can juice the limes and marinate the fish in the lime juice.

After 10 minutes add the fish with the lime juice.

Serve over rice and garnish with the toasted coconut.

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