Excellent dish. Easy to make. always a hit. The choice of fish has proved to be flexible. We've made this with a variety of white fish, scallops, prawns, tofu. All worked great!
This is an awesome stew. I made it a long time ago and never remembered to review it. It takes a little bit of effort but the end product is just wonderful. I would give it 10 stars if I could. I will make it often. Thanks for posting, dicentra.
I highly suggest you get "Azeite de Dende"--an oil made from the dende plant. It's strong taste will make an ENORMOUS difference in the final dish. You can find it on line, in Brazilian stores, and it keeps forever in the refrigerator. Just beware: too much of it causes what the Baianos (people born in the state of Bahia) call "piriri," and Americans call Montezuma's Revenge... :-) It sounds more like "mokehkah dji peyshee," the "o" souding the word "on" and the the "e" like "every" in English.
This was great! My wife and I loved the flavors in this dish. I used Tilapia for the fish since it is cheaper and easier to find than the fish listed and used a large can of chopped tomatoes. We like our soups with texture, so I coarsely chopped the vegetables and didn't puree them in the blender. Very pretty. Thanks For the great recipe!!
We loved this!! It looks like it would be very time consuming but I chopped my veggies in the food processor (which I continue to use to puree them later) and tomatoes are lousy here this time of year so I used a small can of diced tomatoes and also used regular coconut milk though I will try the light next time. Haddock was fresh at my market so I used that and the shrimp. The cilantro really brightens the dish and it has such a fresh taste to it. I will definitely be making this one again.