Directions: |
Directions:1. Season the fish and the shrimp with salt, 3 cloves garlic and pepper;
2. Blend the 4 tomatoes, the onion, the remaining garlic, the parsley and chives, with a bit of olive oil in the blender, and add a small bit of cilantro and salt;
3. Once blended, place in a saute pan and let dry out a bit over medium heat;
4. Add sliced tomatoes and green and red peppers to the saute pan and let dry out a bit;
5. Ten minutes before serving put the fish and the shrimp in the saute pan and drizzle with palm oil;
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Personal
Notes: |
Personal
Notes: This recipe was provided by my cousin Ana Elisa in Portuguese. It was one of those recipes that is made for people that know how to cook well. It listed ingredients, but no quantities, so I had to ask for help to try to establish quantities. Ana Elisa made a note that it is important that all of the onions be blended and not served in slices in the finished dish. She also noted that this should be served with either Farofa de Dende (Ground Cassava Flour with Dende Oil), Pirao (Ground Cassava Flour cooked with Fish or Shrimp Broth), White Rice or Cream of Rice cooked with Coconut Milk. This is a Brazilian Recipe, probably adapted from several dishes from the State of Bahia in Brazil. Bahia has a very important African influence, as can be seen in the extensive use of Dende Oil, which is basically Palm Oil, a thick red/orange oil with a distinctive taste. Baianos, as the people from Bahia are called, use Dende Oil extensively in cooking, and even for frying. It is not a very health oil for nutritional purposes, but it does bring a very special taste, and even color, to a dish that is hard to replicate. This dish is "a moda de Angra", meaning in the style of Angra, a seaside resort in the south of the State of Rio de Janeiro. My cousin Ana Elisa has a beach house there, which I presume is where she learned this recipe.
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This recipe for Moqueca a Moda de Angra-A Fish and Shrimp Stew as served in Angra is from