Moqueca de Peixe (Bahian Fish Stew)

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 lbs sea bass or snapper fillets, no skin or bone
1 lb shrimp, peeled and deveined

For the marinade:

2 Tbsp fresh lime juice
2 large garlic cloves, pressed
1/2 tsp coriander
1 tsp white pepper, freshly ground
1/2 tsp salt

For the Sauce:

1 (14 oz) can coconut milk (unsweetened)
1/3 cup shallots, minced
1/4 cup cilantro, finely chopped
3 Tbsp olive oil
3 large garlic cloves, minced
1 large white onion, halved vertically and sliced thin
1 red bell pepper, seeded and diced
1/3 cup serrano chiles, seeded and minced
3 plu tomatoes, seeded and diced
1 cup fish stock or 8 oz bottled clam juice
1 tsp red chile flakes
2 Tbsp unsalted butter
Salt to taste

For Garnishes:

1/3 cup shaved, unsweetened coconut, lightly pan roasted
3 limes, cut into wedges
1/3 cup cilantro leaves, chopped

Instructions:

Put marinade ingredients in a small bowl and whisk well. Place fish and shrimp in a large bowl, add marinade and toss until well coated. Cover and set aside for about 30 minutes, tossing a couple more times.

Pour coconut milk into a blender, add shallots, cilantro and puree until smooth. Set aside.

Heat oil in a large heavy skillet or Dutch oven over medium heat. Add garlic, onion, bell pepper, and chiles. Saute for 5-6 minutes, or until tender. Stir in tomatoes, clam juice, chile flakes, butter and the coconut milk. Blend and stir well. Raise the heat to medium high and cook for 5 more minutes. Stir frequently.

Add seafood and marinade to the sauce and smother fish with sauce. Reduce heat to low, cover and simmer for 8-10 minutes. Serve over basmati rice with salad. Garnish individual servings to taste.

Serve 6.

From Chile Peppers Calendar by Larry Noggle.