When ready to serve, brush a very large, deep skillet or saucepan with
a little oil and place in the fish in a single layer. Place the pan over
medium low heat and, when it just begins to sizzle, pour in the broth
mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until
the fish is opaque, adding the shrimp for the last 2 minutes of simmering
time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for
seasoning and pour over the fish. Squeeze a wedge of lime over each bowl
and drop it in. Garnish with cilantro sprigs, if desired, and serve. 6 to 8
servings
* Note 1: Dende oil is Brazilian palm oil, available in Latin American
markets. Be sure to get the Brazilian rather than the West African product,
which is much heavier. Or use half the amount of the West African palm oil
and substitute vegetable oil for the other half.
** Note : The ground dried shrimp that are used in Brazilian dishes can
occasionally be found in WestAfrican markets, but the variety that is
widely available in Chinese markets will do nicely. The easiest way to
grind them is in a coffee grinder, if you have one which is reserved for
grinding spices. 6 servings
TOO HOT TAMALES SHOW #TH6168