Peixada, Brazilian fish & seafood recipe

 

Peixada, Brazilian fish & seafood recipe

Like other large countries, we can not identify the Brazilian food without looking into the kitchen of each region. Dishes and preparation methods differ dramatically in this diverse country, which a range extends from exotic  Amazonian fruits from the north to the delicious southern barbecues.

Many of these differences are due to the history, geography, climate and ethnicity. Particular ingredients and preparation methods base to form a separate regional food which in combination contribute to the identity of the consumer. However, revenue from local food includes more than just ingredients and preparation. Ethnicity, race and class mix all aspects of life, including food.

This recipe is quite similar to moqueca, but without palm oil and coconut milk.   It’s a simple, quick and friendly comforting dish. In some parts of Brazil; people add other vegetables like potato, coconut milk,  and prawns as the case on this recipe.

This dish definitely matches with white wine. The wine of choice today is the Bordeaux Blanc, the intense Château Lestrille Capmartin Bordeaux Blanc 2013. The grapes are 65% Sauvignon Gris, 25% Sauvignon Blanc and 10% Semillon.  The fresh and citrus flavours pairs really well with fish and seafood.
Available from Wine Trust

Peixada recipe

 

Peixada, Brazilian fish & seafood recipe

Serves: 6 generous portions – family dish
time: 30 minutes cooking plus 30 minutes idle

Ingredients
2K Swordfish in slices of about 1cm thick
Salt and juice of 2 lemons for seasoning
Two handfuls of Parsley
2-3 Spring onion stalks, sliced
2 large onions, diced
4 cloves garlic, minced
100g of carrots, in batons  or any shape of choice
2 ripe large tomatoes, diced
2 tablespoons of olive oil
400g shrimp, shelled and cleaned
1 handful of coriander to decorate

Method
1)Season the fish with salt, half of the garlic,  half of the spring onion, half of parsley and lemon juice and leave it to marinate for half an hour.
3) lace the oil in the pan and saute in the rest of garlic, onion and tomato for 5-10 minutes, add the carrots and the fish and 200ml of water, let it cook gently for 15-20 min, pending on the thickness of the fish slices. Check the water, if too dry add a bit more.
3)With the fish cooked, add the shrimp and cook for about 5-10 minutes, the dish should be juicy but not too watery.
4) Serve sprinkled with coriander and lime wedges.  Rice is usually the side dish of choice.

Thanks to Bordeaux wine for the sample . For more info on Bordeaux Wines head to www.planete-bordeaux.fr

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7 Comments

  1. Nikki
    October 22, 2016 / 8:41 pm

    I had never heard of this dish till reading your post but it sounds and looks delicious!

  2. Sarah-Louise Bailey
    October 22, 2016 / 10:02 pm

    I saw prawns and you had me! This looks such a delicious dish to try. x

  3. Rachel Simpson
    October 22, 2016 / 10:44 pm

    This dish looks delicious, I'll have to try it out sometime! xo

    http://rachelnicole.co.uk/

  4. Hannah Heartss
    October 23, 2016 / 9:01 pm

    Never seen anything like this dish before but I need to try x

  5. Jess | The Indigo Hours
    October 23, 2016 / 9:55 pm

    This sounds beautiful, I really love swordfish! I imagine it goes really nicely with the coriander 🙂

    Jess xo | The Indigo Hours

  6. Zoë IKIWN
    October 24, 2016 / 8:43 pm

    I'm very interested to try the wine you mention, sounds right up my street.

  7. October 26, 2016 / 10:19 am

    Not the world's biggest fan of seafood, but this looks very exotic.