Perfil da chef Juliana Bonomo
Cozinheira, pesquisadora de cozinha brasileira e mestre em Memória Social.
Curiosa pela própria natureza, gosto de sair pelo Brasil e pelo mundo provando novos sabores. Gosto também de escrever e de dividir com as pessoas as coisas que vejo e que penso.
Moqueca baiana – Brazilian Fish Stew
Moqueca baiana – Brazilian Fish Stew
Moqueca baiana – Brazilian Fish Stew
Moqueca baiana – Brazilian Fish Stew
Serves 8 people
Ingredients
7 tomatoes
5 small red onions
4 small green bell peppers
800 ml coconut milk
100 ml dendê oil
3 cups cilantro leaves
2 kg white fish file (hallibut, swordfish, fresh cod, red snapper)
Salt to taste
Chili peppers (serve aside)
Wash the vegetables.
Slice the tomatoes, green bell pepper and red onion.
Season the fish files with salt.
In a large saucepan, make layers with onions, tomatoes, green bell peppers and cilantro leaves.
Season with salt.
Make a layer with fish and cover it with another layer of tomatoes, bell peppers, onions and cilantro. Season with salt.
Add the coconut milk. Drizzle with dendê oil.
Put the lid on.
Cook over low heat, until the vegetables and fish are fork tender.
Serve with white rice and pirão.
White Rice
Serves 8 people
Ingredients
500 g white rice
50 ml vegetable oil
4 cloves garlic
1 liter water
Wash and drain the white rice.
In a dry medium saucepan, add the vegetable oil and garlic.
When the garlic is golden brown, add the rice and sauté until it is lightly toasted.
Add 1 litro of water.
Let it cook over medium heat until the rice is soft.
Let the water dry and fluff the rice up with a fork.
Pirão
Serves 8 people
Ingredients
1 litro fish stock
1 chopped onion
2 chopped cloves of garlic
50 ml dendê oil
1 cup yucca flower
Salt to taste.
In a medium saucepan, drizzle the dendê oil and cook the onions and the garlic until it gets translucent.
Add the fish stock, bring it to a boil.
Slowly add the yucca flower, stirring until the texture of a purée.
Adjust seasonings and serve.
fonte: @edisonmariotti #edisonmariotti
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