Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
ADVERTISEMENT
Recipe

Brazilian Fish Stew

serves
prep time: 10
cook time: 170

ingredients

  • 8 6-ounce pieces skinless hake or Pacific cod fillet (1 inches thick)
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 1 pound extra-large shrimp in shell (18 per pound), peeled and deveined
  • 1 1/2 pounds tomatoes, cut into 0.5 inch cubes
  • 1 large onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 2 yellow plantains, peeled and each cut diagonally into 8 pieces
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil

directions

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt. Pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 2 hours.

Put tomatoes in bottom of a wide 5 to 1 1/2 gallons heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.