“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.

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