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Categories:
fresh cilantro sprigs tomato green pepper onion haddock shrimp lemon juice Coconut lowfat milk Dende
Viewed: 94 - Published at: 2 years agoIngredients
- 4 x Fresh cilantro sprigs
- 1 med Tomato quartered
- 1 sm Green pepper seeded
- 1 x Onion quartered Salt to taste Freshly-grnd black pepper to taste
- 2 lb Haddock or possibly other hard white-fleshed fish
- 1/4 c. Dry shrimp soaked (available in Brazilian or possibly Asian markets)
- 4 Tbsp. Fresh lemon juice
- 1/2 c. Coconut lowfat milk
- 2 Tbsp. Dende (palm oil, available in Brazilian markets) Malagueta peppers for serving (available in Brazilian markets)
Method
- 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 min.
- Season to taste with salt and pepper.
- Add in haddock and liquid removed shrimp.
- Cover and simmer 5 to 7 min.
- Add in lemon juice, coconut lowfat milk and dende and simmer 5 min more.
- Serve, passing Malagueta peppers separately.
- This recipe yields 4 to 6 servings.
