Moqueca de Candido

(Fish stew Candido [Need reference]

(Serves 2) [Was more like 3-4]

1 LB firm whitefish (used Halibut)

½ LB prawns, peeled

salt and ground pepper to taste

2 TB Olive oil

1 Medium onion sliced in rounds

2 TB tomato sauce

1 medium tomato, peeled, seeded, chopped

½ red bell pepper, chopped

1 cup coconut milk

1 TB dende oil (Palm oil)

6-8 sprigs cilantro

¼ cup chopped cashew nuts

white rice, boiled

Farofa- see below (toasted manioc flour) – can substitute bread crumbs sautéed in butter

Pepper sauce (we didn’t use)

Preheat oven to 400°. Season fish and prawns and let sit. In deep skillet, heat olive oil over medium heat. Add onion. Saute until wilted, 5 minutes. Add tomato sauce and cook a minute. Add tomato, pepper and cook another 8 minutes, or until thicker.

Stir in coconut milk, dende oil and 2 Tb water.

Place fish in lightly oiled Dutch oven. Pour sauce over fish. Cover and bake 5 minutes. (longer!) Add shrimp and toss gently to cover with some of the sauce.

Add 4 sprigs cilantro, cover and bake 5 min (more), or until fish is opaque and shrimp tender and sauce bubbling slightly.

Sprinkle cashews over fish. Bruise remaining cilantro and scatter over the top.

Serve over rice, topped with farofa (and pepper sauce?)