- Cast Iron Skillet: Ideal for sautéing vegetables and browning fish as it provides even heat distribution.
- Dutch Oven or Heavy-Bottomed Pot: Essential for slow cooking the stew, allowing flavors to meld together.
- Strainer or Colander: Useful for rinsing fish before adding it to the pot and removing vegetables from their liquid after sautéing.
- Cutting Board and Knife: Necessary for chopping onions, peppers, garlic, and any other fresh ingredients included in your recipe.
- Wooden Spoon or Stirring Spatula: Helpful for stirring the stew without scratching non-stick surfaces if using a pot with such features.
- Measuring Cups and Spoons: For accurately measuring ingredients like coconut milk, fish broth, spices, etc.
- Large Mixing Bowl (optional): Useful for mixing marinade or seasonings if you choose to brine your fish before cooking.
- Food Processor (optional): Can be used to finely chop herbs like cilantro quickly and efficiently, though it's not mandatory.
- Bottle Opener: To open canned ingredients such as coconut milk if they are packaged this way.
8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 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 (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
1 1/2 pound tomatoes, cut into 1/2-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
Accompaniments: soft manioc polenta ; malagueta pepper sauce
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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