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Suggest a better descriptionTOO HOT TAMALES SHOW #TH6199 Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired Yield: 6 servings Note: Dende oil is Brazilian palm oil, available in Latin American markets. Be sure to get the Brazilian rather than the West African product, which is much heavier. Or use half the amount of the West African palm oil and substitute vegetable oil for the other half. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (4139g) | ||
Recipe Makes: 1 | ||
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Calories: 3155 | ||
Calories from Fat: 1522 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.1g | 226 % | |
Saturated Fat 126.3g | 632 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 947.8mg | 292 % | |
Sodium 2738mg | 94 % | |
Potassium 9570.5mg | 252 % | |
Total Carbohydrate 166.2g | 49 % | |
Dietary Fiber 46.5g | 186 % | |
Sugars, other 119.7g | ||
Protein 278.3g | 398 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3155
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