SERVES 2
In the fishing village or Guaruja, just outside Rio, you can sample this Bahian dish that elegantly hints of coconut milk, dende oil, and fresh herbs. This famous dish can be made with either fish or shrimp, or a combination of both. I prefer to use both.
1 lb firm whitefish steaks, such as swordfish, monkfish or tilefish. I prefer to use swordfish
½ lb large shrimp, peeled and deveined
Dozen medium mussels, thoroughly cleaned
Salt and freshly ground pepper to taste
2 tbsp extra-virgin olive oil
1 medium onion, sliced in rounds
2 tbsp tomato sauce
1 medium tomato, peeled, seeded and chopped
½ bell pepper, seeded, deveined, and chopped
1 cup fresh or canned unsweetened coconut milk
1 tbsp good-quality dende (palm) oil
6 to 8 sprigs cilantro
¼ cup chopped cashew nuts
SERVES 2
In the fishing village or Guaruja, just outside Rio, you can sample this Bahian dish that elegantly hints of coconut milk, dende oil, and fresh herbs. This famous dish can be made with either fish or shrimp, or a combination of both. I prefer to use both.
1 lb firm whitefish steaks, such as swordfish, monkfish or tilefish. I prefer to use swordfish
½ lb large shrimp, peeled and deveined
Dozen medium mussels, thoroughly cleaned
Salt and freshly ground pepper to taste
2 tbsp extra-virgin olive oil
1 medium onion, sliced in rounds
2 tbsp tomato sauce
1 medium tomato, peeled, seeded and chopped
½ bell pepper, seeded, deveined, and chopped
1 cup fresh or canned unsweetened coconut milk
1 tbsp good-quality dende (palm) oil
6 to 8 sprigs cilantro
¼ cup chopped cashew nuts
1 Preheat the oven to 400 °F.
2 Season the fish and prawns with salt and pepper and set aside
3 Place the mussels in a skillet with ¾ cup water. Cover and bring to a boil. Remove the mussels as they open.
4 In a deep skillet, heat the olive oil over medium heat. Add the onion and sauté until they become translucent, about 5 minutes. Add the tomato sauce and cook for another minute. Add the tomato and red peppers and cook for about another 8 minutes, or until the mixture thickens.
5 Stir in and the coconut milk, dende oil, and 2 tbsp of water.
6 Place the fish in a lightly oiled Dutch oven and pour the sauce over the fish. Cover and bake in the oven for 5 minutes. Add the shrimp and mussels, and toss gently to cover with some of the sauce.
7 Add 4 sprigs of cilantro, cover, and bake another 5 minutes, or until the fish is opaque, the shrimp is tender, and the sauce is bubbling slightly.
8 Sprinkle the cashew over the fish, bruise the remaining cilantro sprigs and scatter them over the top.
Serve with boiled white rice, farofa (toasted cassava or corn flour mixture eaten mainly in Brazil) and pepper sauce.
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