Bahian Shrimp Stew Recipes

BAHIAN CHICKEN AND SHRIMP STEW

Steps:

• Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
• Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
• Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
• Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
• Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
• Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
• *Available at Asian markets.
• **Available at some Latino markets.
• ***Available at some Lantino markets and sendexnet.com.

MOQUECA (BAHIAN FISH STEW)

Steps:

• First make the fish stock. In a stockpot, combine the shrimp shells; fish heads and scraps; the quartered onion; 1 of the garlic cloves, peeled and lightly crushed; 4 of the scallions; the bay leaf, and parsley. Add the water, and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat, and just barely simmer for about 2 hours or until the stock is well flavored. Strain, discarding the solids, and reserve. You should have about 5 cups of stock. The stock can be made well ahead of time and refrigerated or frozen until ready to use.
• Place the shrimp, fish steaks and scallops on a deep platter, and sprinkle with lemon juice; lime juice; 1 clove of the garlic, finely chopped; salt, and pepper. Cover and set aside to marinate not less than 1 nor more than 2 hours. Turn the seafood at least once during this time. Rinse and debeard the mussels. Pick over the crab, discarding any bits of shell and cartilage. Reserve the mussels and crab until ready to use.
• In a large stockpot over medium heat, saute the chopped onion; the remaining 6 cloves of garlic, chopped; the remaining scallions, and the bell peppers in olive oil, stirring frequently, until the vegetables are thoroughly wilted, about 10 minutes. Add 2 cups of the strained fish stock, the tomatoes and coriander, and bring to a simmer. Cover and simmer very gently for about 1 hour.
• When the sauce has finished cooking, puree in a food processor or pass through a food mill. For a more elegant presentation, strain the resulting puree through a sieve. Return the puree to the stove over very low heat. Stir in the coconut milk, and let cook gently for 2 or 3 minutes, then add the palm oil and stir it in. Taste, and add a little cayenne pepper. Add the marinated seafood along with any juices that may have accumulated. Add the mussels. Cover and simmer until the shellfish have opened and the fish steaks are thoroughly cooked, 10 to 15 minutes. Add the crab meat, stir in, and serve immediately.
• Pass the pepper sauce with the stew. A little spoonful (or more, depending on taste) should be drizzled over each serving.