Moqueca De Peixe E Camarao(Bahian Fish Stew)

Course : Fish
Serves: 6
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6 fillets fish steaks; sea bass -- pompano or grouper
1 pound small shrimp -- cleaned and deveined
2 large onions
1 medium green bell pepper
5 large tomatoes
3 tablespoons olive oil
1 cup coconut milk
4 tablespoons dende oil*
3 tablespoons chopped parsley
3 tablespoons chopped fresh cilantro
1 medium hot red pepper to taste
1 teaspoon salt to taste
2 tablespoons lime or lemon juice

Preparation / Directions:

Season fish with lemon and salt. Set aside Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Dende oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut milk and bring almost to a boil. Even if you don't use the Dende oil, it is still delicious. This is a dish from northeast Brazil *Dende, a thick dark orange oil, is an essential ingredient in Bahian cooking. It can be found in ethnic South American stores

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