Peixe a Lumbo

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Description[edit]

Shrimp and fish stew that originated in Mozambique, South Africa and serves four (4). There is known Portuguese influence upon many of the recipes of Mozambique. This nation being a coastal area, fishing becomes a very important food source. Also, Mozambique is well-known for its coconut farms and the coconut milk in this recipe adds a magic richness to this seafood delight.

Ingredients[edit]

Procedures[edit]

  1. Shell and devein shrimp.
  2. Sauté onions and green peppers for 5 minutes over moderate heat.
  3. Add tomatoes, stir often and cook until most liquid is gone.
  4. Remove from heat and add coriander, red pepper and 1 tsp salt.
  5. In a large cooking casserole or Dutch oven, place a layer of ½ of the fish, next a layer of shrimp, then a layer of coated vegetables above and repeat layers again.
  6. Last, pour in coconut milk and simmer 5 minutes at moderate heat.
  7. Reduce heat to low and partly cover.
  8. Simmer 12 to 15 minutes.
  9. Delicious served with rice or mashed potatoes.