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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This dish is from the northern part of Brazil served at a restaurant in Rio de Janiero, Brazil called Cabeca Chata. It's one of the ones my grandmother collected back in the '60's and added to her recipe box. Ingredients:
1 quart coconut milk |
1/2 cup stale bread, softened in water |
3 cups roasted peanuts |
1 cup dried shrimp |
2 medium onions, minced |
2 tomatoes, peeled and chopped |
2 tablespoons parsley, minced |
1 tablespoon chives, minced |
1 bay leaf |
2 tablespoons olive oil |
1 lb shrimp, cooked and shelled |
2 lbs solid meat fish, cut into slices |
Directions:
1. Add the bread to the coconut milk. Using a food processor, a small quantity at a time, blend the peanuts and dried shrimp and add to the first mixture. Bring mixture to a boil and then blend mixture in food processor.
2. Brown onions lightly in oil then add the tomatoes, parsley, chives, and the bay leaf. Cut up the cooked shrimp fine and add. Add the fish and a little water.
3. Cover the pan and cook 5-6 minutes or until the fish flakes easily with a fork. Do not overcook.
4. Remove fish and shrimp to a deep dish. Take the sauce the fish was cooked in, puree it in food processor and add to original mixture. Bring original mixture to a boil and pour over fish and shrimp.
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