Sonhos De Peixe Fish Puffs Goa Food

MOQUECA DE PEIXE

Moqueca de Peixe image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 medium onion, cut into 1/4inch dice
1 red bell pepper, cored, seeded, and cut into 1/4inch dice
1 green bell pepper, cored, seeded, and cut into 1/4inch dice
1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice
2 plum tomatoes, seeded and cut into 1/4inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 serrano chiles, stemmed, seeded, and minced
3 cups fish stock or bottled clam juice
1 can (14 1/2 ounce) canned coconut milk
6 green onions, white and light green parts only, finely sliced
1 pound sea scallops
1 pound monkfish fillets, cut into 1inch cubes
1 pound rock shrimp, shelled and deveined
Juice of 1 lime
2 tablespoons dende oil (see Note)
1/3 cup loosely packed cilantro leaves, coarsely chopped
1/3 cup unsweetened coconut shards, lightly toasted, for garnish
2 limes, flesh cut into supremes and diced
Fried plantains, for serving (optional)
Cooked white rice, for serving (optional)

Steps:

Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired.

BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)

Bahian-Style Fish Stew (Moqueca de Peixe) image

Provided by Food Network

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 sprigs fresh cilantro
1 medium tomato, quartered
1 small green pepper, seeded
1 onion, quartered
Salt and black pepper
2 pounds haddock or other firm white-fleshed fish
1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked
4 tablespoons fresh lemon juice
1/2 cup coconut milk
2 tablespoons dende (palm oil, available in Brazilian markets)
Malagueta peppers, (available in Brazilian markets) for serving

Steps:

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;

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