Friday, April 13, 2012

RECIPE - Ceará Fish Stew (Peixada Cearense)

In yesterday's post about peixada cearense, we mentioned that the dish, like many other traditional dishes in Brazil and elsewhere, has numerous recipes and an untold number of variations. But unlike, for example, moqueca de peixe from Bahia or something like Greek moussaka, peixada cearense was popularized by one particular restaurateur in Ceará's capital, Fortaleza, only fifty-plus years ago. Thus, the myriad of recipes for peixada cearense can be thought of as theme and variations. There is Alfredo, Rei dos Peixes' recipe (the theme) and everybody else's (the variations).

In studying classical piano, it doesn't make any sense to practice the variations until you know the theme. Same thing with peixada cearense. The recipe below is Alfredo's original - once mastered, it can be changed, amended, altered and varied as you see fit. But you should try it this way the first time, just so you know the original.

One thing that you might have to vary, even the first time through, is the kind of fish that you use. Alfredo uses fish that are caught locally - right outside the front door of his restaurant, in fact. Fish like dourado, garoupa and badejo. You should too - use only fish that are fresh in your own city's fish markets. Firm-fleshed white fish are best, particularly those that can be bought in the form of steaks. We're found that one of the best is halibut, but in others can be just as successfully substituted in making your own peixada.
_____________________________________________________
RECIPE - Ceará Fish Stew (Peixada Cearense)
Serves 4

2 lb (800 gr) fish steaks - any firm-fleshed white variety
1 small (1/2 medium) green cabbage, cut into chunks
2 large boiling potatoes, peeled and halved or quartered depending on size
2 tomatoes, seeded and halved
2 medium carrots, peeled and quartered
1 green bell pepper, seeded and cut into large pieces
2 whole eggs, hardboiled and peeled
1 cup (250 ml) coconut milk
3 Tbsp extra-virgin olive oil
annatto oil (can substitute 1 Tbsp sweet paprika
1/4 cup chopped cilantro
1/4 cup chopped green onion, green parts only
salt and pepper to taste
--------------------------------------------------------------------------------
Heat the olive oil in a large saucepan. Add the onion, carrot, and bell pepper and cook for about five minutes. Add the annatto oil or paprika, mix well, then add the tomato, cabbage and potato. Add water just to cover the ingredients, then cover the pan, reduce heat and cook just until the potatoes and carrots are almost cooked.

Add the fish steaks, salt and pepper to taste, and the coconut milk. Stir gently to mix. Cook for about five minutes, uncovered, or until the fish is cooked and just beginning to flake. Add the whole eggs, continue to cook just until they are heated through, then remove from heat.

Stir in the cilantro and green onion, pour into a deep serving bowl and serve accompanied by white rice.


11 comments:

  1. Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday

    ReplyDelete
    Replies
    1. Thanks for linking to Food on Friday. We now have a lovely collection of all things "fishy".

      Delete
  2. 2nd step in recipe says to add the "onion" carrot and bell pepper. The list of ingredients does not include onion. The green onion stems are used in the last step. I find this in all of El Rey de Peixada recipes. I visit El Rey de Peixada many times on Bira Mar beach in Fortelaza and cant remember if it had onions or not??

    ReplyDelete
  3. It is also appropriate to link to Alfredo's: https://www.facebook.com/pages/Alfredo-o-Rei-da-Peixada/203132653030454
    or https://www.tripadvisor.com/LocationPhotoDirectLink-g303293-d1097568-i184705475-Alfredo-Fortaleza_State_of_Ceara.html

    Unfortunately, Alfredo's is not what it used to be.

    ReplyDelete
  4. Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with extra information? It is extremely helpful for me. 야동

    Also feel free to visit may web page check this link 국산야동

    ReplyDelete
  5. Excellent read, I just passed this onto a friend who was doing some research on that. I will learn a lot of new stuff right here! 국산야동

    Also feel free to visit may web page check this link 한국야동

    ReplyDelete
  6. The global Essential Oils Market size is estimated to be valued at USD 10.3 billion in 2021 and is expected to reach a value of USD 16.0 billion by 2026, growing at a CAGR of 9.3% in terms of value during the forecast period. In terms of volume, the market is estimated to account for 253.2 KT in 2021 and is expected to reach at 345.4 KT by 2026, growing at a CAGR of 6.4% during the forecast period. Factors such as a growth in awareness toward preventive healthcare, improvements in the standard of living and rise in double income households, along with increase in demand for aromatherapy are some of the factors driving the growth of the market for essential oils.

    ReplyDelete
  7. Diammonium phosphate (DAP) is the world’s most widely used phosphorus fertilizer. It’s made from two common constituents in the fertilizer industry.

    diammonium phosphate production

    ReplyDelete
  8. In this program IGNOU has created this course IGNOU B.Ed to develop teaching and learning skill to the teachers who teaches secondary level students in school.This program has designed in two manners min duration 2 year & max duration which is 5 years.There is no age bar limit for admission. You can apply from anywhere in India through the website.

    ReplyDelete
  9. Your style is so unique in comparison to other folks I have read stuff from. Many thanks for posting when you’ve got the opportunity, Guess I’ll just book mark this site. 한국야동닷컴

    Please visit once. I leave my blog address below
    국산야동
    한국야동닷컴

    ReplyDelete
  10. I recently tried the Ceará Fish Stew, also known as Peixada Cearense, and it was an absolute delight! The combination of fresh fish, vibrant vegetables, and the rich coconut milk created a symphony of flavors that transported me straight to the coastal region of Ceará. The dish perfectly balances the savory and slightly sweet notes, making it a unique and memorable culinary experience. The use of local ingredients truly captures the essence of Ceará's culinary tradition. If you're a seafood enthusiast or simply looking to explore Brazilian cuisine, this recipe is a must-try. It's a delicious celebration of coastal flavors that will leave you craving for more! Most students are drawn to these types of articles and information, but they are unable to prepare for their exams, If you have been struggling with your exams and want assistance, students can online class takers - test takers for hire and get higher grades on their examinations by providing them with the best available resources, including quality academic services.

    ReplyDelete