PEIXE A LUMBO

 

Shrimp and fish stew that originated in Mozambique, South Africa and serves four (4). There is known Portuguese influence upon many of the recipes of Mozambique. This nation being a coastal area, fishing becomes a very important food source. Also, Mozambique is well-known for its coconut farms and the coconut milk in this recipe adds a magic richness to this seafood delight.

 

1 lb. medium shrimp (raw)

8 4-oz. sea bass or snapper pieces

tsp. salt

3 tbls. olive oil

1 ˝ cups onion (chop finely)

2 green peppers (chop finely)

2 tomatoes (chop finely)

1 tbls. coriander

1 tsp. hot red pepper

˝ cup coconut milk

 

Shell and devein shrimp. Sauté onions and green peppers for 5 minutes over moderate heat. Add tomatoes, stir often and cook until most liquid is gone. Remove from heat and add coriander, red pepper and 1 tsp. salt. In a large cooking casserole or Dutch oven, place a layer of ˝ of the fish, next a layer of shrimp, then a layer of coated vegetables above and repeat layers again. Last, pour in coconut milk and simmer 5 minutes at moderate heat. Reduce heat to low and partly cover. Simmer 12 to 15 minutes. Delicious served with rice or mashed potatoes.

 

Serves 4.

 

country : Mozambique

course : fish dish

 

source : African Cookery / Annette Merson