Tag Archives: coconut mik

Fresh Cod and Potatoes in Coconut Milk

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Filed under Main Dishes, Seafood Entrees, Soups and Stews
Bacalhau Fresco com Batatas e Leite de Côco

This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.

Serves 6

Fresh Cod and Potatoes in Coconut Milk, served over white rice.

Ingredients:

8 small baby potatoes thinly sliced

1 yellow sweet pepper thinly sliced

2 lb fresh cod cut into about 4 inch pieces

4 tablespoons olive oil

2 shallots finely chopped or 1 medium yellow onion

4 garlic cloves finely chopped

6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes

1 lemon

1 tablespoon tomato paste

1 can coconut milk

Hot water

Salt and pepper

1/2 teaspoon red pepper flakes

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh chives

Directions:

1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.

2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.

3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.

3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.

4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).

5. Add parsley and chives and serve over white rice.

Enjoy!

Brazilian Seafood Stew

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Filed under Main Dishes

P1010164

‘Moqueca’

This is a traditional Brazilian dish, known in Brazil as “Moqueca“*. It is very popular along the coastal States specially the States of Bahia and Espírito Santo. This dish was heavily influenced by the African culture through the Africans who were brought to Brazil as slaves to work on the Plantations during Colonial times. There are several ways to prepare this dish depending on what State. It is best cooked in an iron skillet or dutch oven. Originally, it is very spicy but that is totally optional, the recipe I present here is definitely more mild. I showed this recipe on national television on the “Home Show” in 1992, since then I have made a few changes but the essence is the same.

  • Moqueca is also very popular with just fish, “Moqueca de Peixe” or “Fish Moqueca” , in this case remove the shrimp and scallops and double the amount of fish

Ingredients:

  • 1lb raw shrimp, peeled and deveined.
  •  1lb sea bass or halibut cut into approximately 1 1/2 inches pieces
  •  1lb scallops .
  •  4 shallots finely chopped
  •  4 cloves garlic, chopped.
  • 1 red bell pepper finely chopped
  •  4 Roma tomatoes, chopped.
  •  1 can 16 oz, organic tomato sauce.
  •   1 can light coconut milk
  •  2 limes.
  •  1/4 cup extra virgin olive oil.
  •   salt and pepper to taste.
  •  pinch crushed red pepper
  •  1/2 cup fresh chopped cilantro.

Directions:

  1. Marinate sea food in lime juice, salt and pepper for two hours in refrigerated.
  2. Heat olive oil over medium heat, cook onions and tomatoes until they are soft, stir in garlic and red peppers.
  3. Add tomato sauce, cover and let it cook until sauce is bubbly.
  4. Add coconut milk, salt and pepper to taste and crushed red pepper, let it cook until bubbly again.
  5. Add shrimp, fish and scallops to sauce, let it cook in sauce until sauce is bubbly again and sea food is cooked about 10 to 15 minutes.
  6. Garnish with cilantro. Stew can be served over white rice.

Bom Apetite!