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