Bahian-Style Fish Stew (Moqueca de Peixe)

• 4 sprigs fresh cilantro
• 1 medium tomato, quartered
• 1 small green pepper, seeded
• 1 onion, quartered
• Salt and black pepper
• 2 pounds haddock or other firm white-fleshed fish
• 1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked
• 4 tablespoons fresh lemon juice
• 1/2 cup coconut milk
• 2 tablespoons dende (palm oil, available in Brazilian markets)
• Malagueta peppers, (available in Brazilian markets) for serving

1. In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste.
2. Heat paste in a large heavy skillet over low heat for 15 minutes.
3. Season to taste with salt and pepper.
4. Add haddock and drained shrimp.
5. Cover and simmer 5 to 7 minutes.
6. Add lemon juice, coconut milk and dende and simmer 5 minutes more.
7. Serve, passing Malagueta peppers

cilantro, tomato, green pepper, onion, salt, haddock, shrimp, lemon juice, coconut milk, palm oil, peppers

Taken from www.foodnetwork.com/recipes/bahian-style-fish-stew-moqueca-de-peixe-recipe.html (may not work)