Fish stew (Moqueca de Peixe)

I don’t know if you know it, but I’ve been born in São Paulo and I came to live here after my marriage in 2001. São Paulo doesn't have a 100 % traditional culinary. I think that is due for the strong immigration and the emigration of other countries and Brazilian states that it has had through the years . Because there, we eats much pizza and Italian food, also Arab food,:I had a friend in the college.who his mother is from Lebanon and she cooks the best sfihas that I already ate, even the flavourful hummus. Japanese and Chinese cook are very appreciating too in Sao Paulo. But I wanted to bring something typical of the Brazilian cook, and I think that fish moqueca was a good example of my country food. It seems to be typical of the state of Espirito Santo near Rio de Janeiro, but the people from Bahia also says that it a typical Bahia food. Their characteristic perfume comes from the palm oil (dendè). This oil that is extracted from the fruit of a palm known as Dendezeiro (guineensis of Elaeis) and it is rich in vitamin A. For those who reside in Buenos Aires we bought one, a Brazilian mark named Cepera, for approximately 7 pesos in Falabella.

Well, and without more I leave them this recipe. Simply delicious

Moqueca de Peixe (Fish stew)

Ingredients

1 Kg of fish (that have firm meat)

3 garlic cloves, minced

2 lemons juice

Salt

1 Tablespoon oil

2 onions cute in rings

1 Sweet green pepper, I don't use because I don't like

1 Sweet red pepper

2 Tomatoes cute in rings

250 Ml coconut milk

1 spoonful palm oil

Milled pepper

Chopped cilantro

Method

Palm oil (Dendê)

Cut the fish in squares add the lemon juice, add the garlic and the salt and allow rest in the refrigerator during approximately 20 minutes.

In a pot preferably of mud, or some that retains the heat, I used an iron pan, put the oil ( I used sunflower oil). Put a layer of onions. I have put them below, because they resist more to the heat. Then a layer of sweet peppers and I finish with tomatoes. Cook during approximately 15 minutes and place the fish, the palm oil, the coconut milk and the chopped pepper. Cook into low fire with covered pot. Finish, whit sprinkling the chopped cilantro. Serve accompanied by fish Piron that is made with the broth of the not used parts of the fish mixed whit manioc flour

Corn Mousse with Sesame Tuille

Today I thought of making a cold entrance. AndI made corn mousse, it is something that I like a lot. Let inspire me by the Vienna,'s Delicatesse mousse also in São Paulo. In that time I worked near the shopping mall. Take the lunch there with certain frequency, and I almost always ate the same thing. Cheese Quiche, lettuce salad with sprouted salmon and a lot of golden garlic. (Of course ,that later that to brush very well my teeth and to use a lot of Listerine) anyway, I love garlic. I never got the exact recipe of Vienna’s Mousse, and this has been . Anyway it is very flavorful and with a nice yellow color

Corn Mousse with Sesame Tuille

200 Grs fresh or frozen corn

250 mls creme fraicher

2 eggs white whipped until stiff

4 grs powdered gelatin, without taste

2 tablespoon (tea) sugar

Pepper

1 pinch nutmeg

Cook the corn until this soft one retire of the water and process, increase the cream and the salt, then continue processing until obtaining a pasta, to increase the moistened gelatin and mix well. Beat the white with the sugar until whipped. Mix to the preparation of corn with soft movements for not undoing the mounted white, to take to the refrigerator for at least two at three hours.

For the tuille.

Cut rectangles of philo dough , paint the dough with melted shortening and to sprinkle with sesame. Grease the pan on the external side, of the same size that will be used in the Mousse. Ttake to the oven until this gilding, to deform carefully and allow to cool