“Perhaps because of Brazil’s climate and its 4,000 miles of coastline, many Brazilian-Jewish dishes reflect a Sephardic influence. Palm oil, coconuts, okra, bananas and a variety of hot peppers are local staples, while the diet of native Brazilian tribes included corn, sweet potatoes and yucca.

Ingredients

  • 1 Onion, chopped
  • 2 Hot chilli Peppers, seeded and chopped
  • 2 Tomatoes, chopped
  • 1 Garlic Clove, chopped
  • 1 tbsp coarsely chopped Coriander
  • Salt
  • 3 tbsp Lime Juice
  • 900g Sole, Flounder or Plaice fillets, cut into 5cm/ 2 inch pieces
  • 90ml Water
  • 60ml Dende or Olive Oil

Directions

  • Place the onion, chili pepper, tomatoes, garlic, coriander, salt and lime juice in a blender or food processor and puree until quite smooth.
  • Place the fish in a shallow dish and pour the puree mixture over the top. Mix lightly, cover with saran wrap and leave to marinate for 1 hour.
  • Transfer the fish mixture together with the puree to a saucepan, add the water and half the oil. Bring to simmering point, stirring then cover and simmer for 5-10 minutes until the fish is done.
  • Add the remaining oil and heat for 1 minute mixing well. Serve hot with rice.
Tagged: Stuart