Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Sylvia Matos Newman

Sylvia Matos Newman is Brazilian Portuguese. Born and raised in Fortaleza, Brazil, she is married to the artist Malcolm Newman. She has lived in Provincetown for 23 years. Sylvia loves to prepare the regional dishes of Brazil for family and friends.

2 1/2 lb. of any firm white fish, boneless and filleted

1/2 lb. small shrimp, peeled and deveined

3 cups canned tomatoes, coarsely chopped

2 cups onions, chopped

1/4 cup fresh cilantro, chopped

1 tbsp. minced garlic

1 jalapeno, stemmed, seeded and chopped

1/4 cup fresh lime juice

3 tbsp. olive oil

Salt and pepper to taste

1 red bell pepper, stemmed, seeded and diced

1 green bell pepper, stemmed, seeded and diced

1/2 cup fish stock or water

Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Place both in a shallow, non-reactive bowl.

Combine the tomatoes, onion, cilantro, garlic, chili, lime juice, oil, salt and pepper in a food processor and process until smooth. Pour over the fish and marinate for one hour.

Place the marinated fish in a heavy saucepan over medium heat. Add the peppers and fish stock. Bring to a boil. Lower the heat and simmer for about 10 minutes or until the fish is cooked through. Serve immediately over rice.

Serves 6.