It’s time to celebrate with family or friends in a very special and tasty way. Who doesn’t like beautifully seasoned fish prepared with the flavours of Brazil? Let’s check out this recipe. It’s very delicious!
If possible, buy cod loin that is already de-salted. If it’s not, de-salt it by changing the water at least 3 times, always keeping it inside the refrigerator. Cut the fish into small pieces in slices, and seal with very hot olive oil. Put aside.
1 large onion, sliced
1/2 chopped onion
1/2 yellow bell pepper in slices
1/2 red bell pepper in slices
1 large tomato, sliced
2 cloves garlic, minced
2 tablespoons dendê or Palm Oil
3 tablespoons extra virgin olive oil
200 ml of coconut milk
Parsley, chopped up, to taste
Salt and pepper to taste
Use the same saucepan you used to seal the fish, add the palm/dendê oil, the chopped onions and minced garlic and sauté. Assemble a “bed” in the pan with the sliced bell peppers, arrange the cod slices on top of them and then place the tomato and onion that were cut into slices. Add black pepper, salt to taste and the coconut milk. Cover the pan and cook over medium heat for 20 minutes or until the fish is cooked or breaking up. Finish it off by adding the parsley.
Sweet Potato (Chips) baked in the Oven
Ingredients: 1 sweet potato; Salt and black pepper to taste
Wash the potato, remove the tips and any bruises or dark spots. Peel the potato. To make the sweet potato strips you can use the same peeler, or if you have a mandolin slicer, you can make even thinner potato slices. Put the potatoes on a platter, drizzle with olive oil, sprinkle a little salt and pepper and mix well. Grease the baking sheets well or use waxed paper so they do not stick. Arrange the potato strips on the baking sheets in a single layer, without overlapping them; Brush the potato slices again with olive oil. Put them in the oven and bake for about 20 minutes; they should be lightly gold. Turn the baking sheet from time to time so that they are evenly roasted. Oven time can vary greatly, so be aware that they do not burn.
*Amanda Aragão is a graduate of the Culinary Arts George Brown College (Toronto). She now lives in Brazil working in the food industry.