Serves: 8
Total Calories: 483

2 pounds halibut steaks without skin or bones
2 pounds medium shrimp
1/2 cup lemon juice
1 cup water
salt and pepper
1 (28-ounce) can tomato (or better still, fresh tomatoes without skin or seeds)
1 cube chicken bouillon
1 tablespoon butter
2 tablespoons cooking oils
1 large finely chopped yellow onion
2 chopped green peppers
3 tablespoons chopped parsley
1 clove finely chopped garlic
3 tablespoons cream of rice
1 bottle coconut milk (leite de coco)
3 small hard rolls
2 cups milk
3 tablespoons unsweetened coconut
1/2 cup chopped peanut
1/2 cup chopped cashew nuts
1/3 cup dendê oil

Cut the halibut into 2 inch squares and marinate the fish cubes and shrimp with lemon juice, salt and pepper for 30 minutes.

In a large pan make chicken bouillon add tomatoes, butter. When hot add fish and shrimp, turn down heat and let simmer.

In another fry pan, fry the onion, peppers, parsley, minced garlic in cooking oil. When browned, add fish mixture.

Moisen 3 small hard rolls with 2 cups of milk and beat in a blender. If necessary, add rolls one at a time. Add this to fish mixture, along with 1 bottle of unsweetened coconut milk, cream of rice, coconut, peanuts and cashews.

OPTIONAL: add dendê oil. Serve with Brazilian rice or Black Eyed Peas Rolls.

Nutritional Facts:

Serves: 8
Total Calories: 483
Calories from Fat: 196

More Recipes from the A Taste of Brazil Cookbook:
Popular Stew (Vatapá rápido)
Black Eyed Peas Rolls (Acarajé)
Stew (Cozido)
Emigrants' Casserole (Enfornado caipira)
Brazilian Beef Stew (Ensopado de carne)