Peixada Recipe
Ingredients
| Red snapper | 1 Pound | |
| Tomatoes | 6 Medium, chopped | |
| 2 scallions with green tops, sliced | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Ground coriander | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Salt | 2 Teaspoon | |
| 2 pounds small raw shrimp, shelled and deveined | ||
| Tabasco sauce | ||
Directions
1. Clean the red snapper and remove the head. Cut the body into slices about one inch thick. Place the slices and the head, if desired, in a large saucepan and add the tomatoes, scallions, parsley, bay leaves, coriander, pepper and salt. Let stand several hours in the refrigerator.
2. Add water just to cover the fish and bring to a boil. Reduce the heat and simmer, covered, until the fish flakes easily when tested with a fork, about twenty minutes. Carefully remove the fish steaks to a hot platter. Discard the bay leaves and the fish head, if used.
3. Add the shrimp to the mixture in which the fish was poached and add Tabasco and additional salt and pepper to taste. Simmer until the shrimp are pink, about three minutes.
2. Add water just to cover the fish and bring to a boil. Reduce the heat and simmer, covered, until the fish flakes easily when tested with a fork, about twenty minutes. Carefully remove the fish steaks to a hot platter. Discard the bay leaves and the fish head, if used.
3. Add the shrimp to the mixture in which the fish was poached and add Tabasco and additional salt and pepper to taste. Simmer until the shrimp are pink, about three minutes.
Chef
