This method is equally good for a bass fish fillet or a salmon. A savory poaching liquid is first made, then the fish is gently simmered over medium low heat until cooked through.
This one has habanero if you dare!
Bacalao is salt cod, which is just a way of preserving the fish. The cod needs to be soaked for 24 hours before preparing the recipe.
Virtually every county in Latin America has it’s version of ceviche.
This recipe calls for a few ingredients that may be unfamiliar to the home cook, or perhaps just unavailable. Pimenta Moida is a red pepper sauce. I have linked a recipe in the ingredient list. You could also use a jarred roasted red pepper or even a red pepper pesto. Vinho verdi is a Portuguese wine. It is quite delicious so don’t be afraid to buy it. It is slightly fruity and slightly bubbly. You could also use any white wine. Piri-piri sauce is a hot red pepper sauce. It is hotter than Tabasco, but you could use that or sriracha. Continue reading