Peixe a Lumbo

Peixe a Lumbo Recipe - A Delicious Seafood Dish from Mozambique, South Africa

Region / culture: Mozambique, South Africa | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Peixe a Lumbo is a traditional Brazilian seafood dish that combines the flavors of snapper and shrimp with a delicious coconut milk sauce. This dish is perfect for seafood lovers looking to try something new and exciting.

History

Peixe a Lumbo has its origins in the coastal regions of Brazil, where fresh seafood is abundant. The dish has been passed down through generations, with each family adding their own unique twist to the recipe. It is a popular choice for special occasions and family gatherings.

Ingredients

1 lb (454 g) of medium raw shrimp
8 pieces of sea bass or snapper, each weighing 4 oz (113 g)
1.5 tsp of salt
3 tbsp of olive oil
1.5 cups of finely chopped onion
2 finely chopped green peppers
2 finely chopped tomatoes
1 tbsp of coriander
1 tsp of hot red pepper
0.5 cup of coconut milk

How to prepare

Shell and devein the shrimp.
Sauté the onions and green peppers for 5 minutes over moderate heat.
Add the tomatoes, stir often and cook until most of the liquid is gone.
Remove from heat and add the coriander, red pepper, and 1 tsp of salt.
In a large cooking casserole or Dutch oven, place a layer of half of the fish, then a layer of shrimp, and then a layer of coated vegetables. Repeat the layers again.
Lastly, pour in the coconut milk and simmer for 5 minutes over moderate heat.
Reduce the heat to low and partly cover.
Simmer for 12 to 15 minutes.
Delicious when served with rice or mashed potatoes.

Variations

Add diced bell peppers or jalapeños for an extra kick of heat.
Substitute the snapper with another firm white fish, such as cod or halibut.
Use scallops or mussels in place of shrimp for a different twist on the dish.

Cooking Tips & Tricks

Make sure to devein the shrimp properly to ensure a clean and tasty dish.

- Sautéing the onions and green peppers before adding the tomatoes helps to enhance the flavors of the dish.

- Simmering the dish on low heat allows the flavors to meld together and creates a rich and creamy sauce.

Serving Suggestions

Peixe a Lumbo is best served with rice or mashed potatoes to soak up the delicious coconut milk sauce. A side salad or steamed vegetables can also complement the dish nicely.

Cooking Techniques

Sautéing the vegetables before adding them to the casserole helps to develop their flavors.

- Layering the fish, shrimp, and vegetables in the casserole creates a beautiful presentation and allows the flavors to meld together.

Ingredient Substitutions

If you don't have snapper, you can use another firm white fish such as cod or halibut.

- Coconut milk can be substituted with heavy cream or half-and-half for a richer sauce.

Make Ahead Tips

Peixe a Lumbo can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Simply assemble the layers in the casserole dish and refrigerate until ready to cook.

Presentation Ideas

Serve Peixe a Lumbo in individual bowls or on a large platter for a beautiful presentation. Garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. A light and refreshing caipirinha cocktail is also a great choice to complement the flavors of the dish.

Storage and Reheating Instructions

Leftover Peixe a Lumbo can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the dish in a microwave-safe container and heat on high for 2-3 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Peixe a Lumbo contains approximately 350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Peixe a Lumbo is a low-carb dish, with only a small amount of carbohydrates coming from the vegetables and coconut milk.

Fats

The main source of fat in this dish comes from the olive oil and coconut milk. These healthy fats provide essential nutrients and add richness to the dish.

Proteins

The shrimp and snapper in Peixe a Lumbo are excellent sources of protein, which is essential for muscle growth and repair.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the peppers and tomatoes, as well as potassium and magnesium from the seafood.

Alergens

This dish contains shellfish (shrimp) and fish (snapper), so it may not be suitable for those with seafood allergies.

Summary

Peixe a Lumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and nutritious option for seafood lovers.

Summary

Peixe a Lumbo is a delicious and flavorful seafood dish that is perfect for special occasions or family gatherings. With a rich coconut milk sauce and layers of snapper, shrimp, and vegetables, this dish is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Peixe a Lumbo. It was a warm summer day, and I was wandering through the bustling streets of Lisbon, Portugal. The tantalizing aroma of fresh seafood filled the air, drawing me towards a quaint little restaurant tucked away in a corner.

As I stepped inside, I was greeted by the sight of a bustling kitchen, with chefs expertly preparing various dishes. One particular chef caught my eye - a seasoned man with a twinkle in his eye and a smile that reached his eyes. His name was Manuel, and he was the master behind the delectable Peixe a Lumbo that had captivated my senses.

I watched in awe as Manuel deftly filleted a fresh catch of fish, marinating it in a blend of aromatic herbs and spices. He then grilled it to perfection, serving it alongside a medley of colorful vegetables and a generous drizzle of olive oil. The dish was a symphony of flavors - the fish tender and succulent, the vegetables crisp and flavorful, and the olive oil adding a touch of richness.

I knew then and there that I had to learn the secret behind this exquisite dish. I approached Manuel and asked him if he would be willing to share his recipe with me. To my delight, he agreed, and over the course of the next few weeks, I spent countless hours in his kitchen, absorbing every detail of his technique and learning the nuances of his recipe.

Manuel was a patient teacher, guiding me through each step with precision and care. He taught me the importance of using fresh, high-quality ingredients, and the art of balancing flavors to create a harmonious dish. I watched as he grilled the fish over an open flame, imparting a smoky char that added depth to the dish.

But the real secret, Manuel told me, lay in the marinade. A blend of garlic, lemon juice, paprika, and fresh herbs, it elevated the flavor of the fish and infused it with a tantalizing aroma. I watched as Manuel massaged the marinade into the fish, ensuring that every inch was coated evenly.

As the fish grilled to perfection, I could hardly contain my excitement. The aroma that filled the kitchen was intoxicating, and I knew that I was on the cusp of creating something truly special. When the dish was finally plated, I took my first bite with trepidation, savoring the flavors that exploded on my taste buds.

It was everything I had hoped for and more. The fish was tender and flaky, with a hint of smokiness from the grill. The vegetables were vibrant and crisp, adding a burst of freshness to each bite. And the olive oil tied everything together, adding a touch of richness that elevated the dish to new heights.

I couldn't wait to share my creation with my family and friends, and the reaction was overwhelming. They marveled at the flavors and applauded my skills in the kitchen. But deep down, I knew that it was all thanks to Manuel and his generosity in sharing his recipe with me.

To this day, Peixe a Lumbo remains a staple in my culinary repertoire. Whenever I prepare it, I can't help but think back to that fateful day in Lisbon, when I stumbled upon a hidden gem and unlocked the secrets of a truly unforgettable dish. And for that, I will always be grateful to Manuel, the master behind the magic of Peixe a Lumbo.