More Brasilian Cuisine

Moqueca de Peixe (Fish Stew)

2 lb skinless white fish fillets

1 clove garlic, peeled and minced

1 fresh hot pepper, minced or 1 tsp cayenne pepper

4 tbsp, fresh cilantro, chopped

1/2 tsp salt

1/2 black pepper

juice of 1 large lemon

1 14.5 oz can diced tomatoes, drained

1 medium onion, chopped

2 tbsp olive oil

1. Rinse fish under cool running water and pat dry. Cut into roughly2-inch-square pieces and place in a large mixing bowl or baking dish.

2. In a food processor or blender, combine garlic, hot pepper, cilantro, salt, black pepper, lemon juice, and half of the tomatoes and onion. Process until smooth.

3. Pour tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour.

4. Heat olive oil in a heavy sauce pan over medium heat. Add fish, tomato mixture, and remaining tomato and onion.

5. Bring to a boil. Reduce heat. Cover and simmer 10 to 15 min, or until fish is cooked through. Serve hot with rice.

Prep: 1 hr 20 min, Cooking: 25 to 30 min, Serves: 4 to 6

I added 90 sec microwave rice to the stew at step 4 instead of serving it on the side.