| INGREDIENTS |
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4 Fresh cilantro sprigs
1 md Tomato; quartered
1 sm Green pepper; seeded
1 Onion; quartered
Salt; to taste
Freshly-ground black pepper;
-to taste
2 lb Haddock or other firm
-white-fleshed fish
1/4 c Dried shrimp; soaked
(available in Brazilian or
-Asian markets)
4 tb Fresh lemon juice
1/2 c Coconut milk
2 tb Dende
(palm oil; available in
-Brazilian markets)
Malagueta peppers; for
-serving
(available in Brazilian
-markets)
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| INSTRUCTIONS |
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In workbowl of a food processor chop cilantro, tomato, green pepper
and onion to a coarse paste. Heat paste in a large heavy skillet over
low heat for 15 minutes. Season to taste with salt and pepper. Add
haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add
lemon juice, coconut milk and dende and simmer 5 minutes more. Serve,
passing Malagueta peppers separately. This recipe yields 4 to 6
servings.
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