Brazilian Fish Stew Recipe

This recipe, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.
Prep:20m Cook:20m Servings:8

Ingredients
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
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

Directions
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve in bowls with hunks of good bread or with rice.

Rice In Fish Broth Recipe

This flavorful dish is an artful combination of rice and fresh fishSome of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish. Crisp radishes are a splendid accompaniment.
Prep:45m Cook:60m Servings:6

Ingredients
1 large fish (weighing about 2 Ibs.}any kind fish can do
1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Salt
Lemon juice
Water

Directions
Clean fish, sprinkle with salt and refrigerate for several hours.
Fry fish in olive oil until well cooked. Remove the fish and fry the chopped onions in the same oil well browned.
Bone the fried fish, reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan.
Strain the broth, discarding solids and reserving the fish broth.
Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1 1/4 cups of broth for each cup of rice.
Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed.
Meanwhile, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it.
Spoon cooked rice into the mold. Unmold onto a serving platter. Garnish with large pieces of the fried fish.
Serve lukewarm or cold.