Ceará Style Fish Stew

INGREDIENTS

• 1.5 KG OF RED PORGY IN STEAKS OR FILLETS
• JUICE OF 2 LIMES
• 2 TABLESPOONS OF DENDÊ OIL
• 2 TABLESPOONS OF OLIVE OIL
• 2 GARLIC CLOVES, MINCED
• 1½ ONION, CUT INTO STRIPS
• 3 PEELED AND DESEEDED TOMATOES, CUT INTO STRIPS
• ½ YELLOW BELL PEPPER, PEELED AND CUT INTO STRIPS
• ½ RED BELL PEPPER, PEELED AND CUT INTO STRIPS
• 190 ML OF COCONUT MILK
• 2 POTATOES, COOKED AND QUARTERED
• 2 CARROTS, COOKED AND QUARTERED
• 6 HARD-BOILED EGGS
• FISH STOCK

PREPARATION

Ask the fishmonger to set aside the red porgy’s head and tail; use them to make a fish stock along with the scraps of vegetables and coriander and scallion stems. Season the fish with limes and salt; set aside. Mix the two kinds of oil together; quickly braise the garlic, onion, tomato and bell peppers. Reduce the heat and add the coconut milk and fish stock; season with a dash of salt and stir until smooth. Add the fish and cook for about 12 minutes, or until tender, but not falling apart. Add the potato, carrot, and had boiled eggs. Serve with a pirão (mush) made with the fish stock and manioc flour.

IN DETAIL: Just as it happens with the moquecas from Bahia, Ceará’s peixada is cooked in coconut milk. The differences lie in the complements of this dish, which is the highlight of waterfront restaurants in Ceará.