Moqueca do Cândido

Name: Moqueca do Cândido
Yield: Serves 2 handsomely
Cuisine: Brazilian
Ingredients: Simple Boiled White Rice, Simple Farofa, and Malagueta Pepper Sauce, for serving; ¼ cup chopped cashew nuts; 6 to 8 sprigs cilantro; 1 tablespoon good-quality dendê oil; 1 cup fresh or canned unsweetened coconut milk; ½ pound prawns (large shrimp), peeled and deveined; 1 pound firm whitefish steaks, such as swordfish, monkfish, or tilefish; Salt and freshly ground pepper to taste; 2 tablespoons extra-virgin olive oil; 1 medium onion, sliced in rounds; 2 tablespoons tomato sauce; 1 medium tomato, peeled, seeded, and chopped; ½ red bell pepper, seeded, deveined, and chopped

Fish Stew Candido

Preparation info

Serves
2
handsomely

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

In the fishing village of Guarujá, just outside Rio, you can sample this Bahian dish that elegantly hints of coconut milk, dendê oil, and fresh herbs. This famous dish can be made with either fish or shrimp, or a combination of both.

Ingredients

1 pound firm whitefish steaks, such as swordfish, monkfish, or tilefish
½ pound prawns

Americas
Brazil
Bahia
Rio de Janeiro
Guaruj&á
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F.

Season the fish and prawns with salt and pepper and set aside.

In a deep skillet, heat the olive oil over medium heat. Add the onion and sauté until wilted, about 5 minutes. Add the tomato sauce and cook another minute. Add the tomato and red