Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 tb Dende Oil; * See Note
- ; or safflower oil
- 1 lg Onion; finely chopped
- 3 Cloves garlic; minced
- 1 tb Grated fresh ginger
- 4 sm Jalapeno chiles; stemmed
- ; seeded/ finely chopp
- 6 Plum tomatoes; peeled
- ; seeded/ coarsely cho
- Juice of 2 limes
- 1/3 c Dried Shrimp; **
- ; ground to a powder
- 1/3 c Cashew or peanut butter
- 2 c Chicken stock
- ; homemade or canned
- 2 c Coconut milk
- 1/2 bn Cilantro; leaves only
- ; finely chopped
- 1 ts Salt
- 1 ds Tabasco; or to taste
- 2 lb Fish fillets
- ; bones and skin remov
- ; cut into 1 inch cube
- 1 lb Large cooked shrimp
- ; cut into 1/2 inch ch
- 6 Sprigs cilantro; (6 to 8)
- ; for garnish (optiona
- 2 Limes; cut into wedges
Preparation
In a large stock pot, heat the dende oil over mediumlow heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 17:24:07 -0500 From: LD Goss
