Pantanal Escapes

Peixe á Urucum (Urucum Fish) is a recipe typical of the Brazilian Pantanal, and is a specialty of offered by many local restaurants.

Ingredients:

Ingredient	Quantity
Fish. Pintado is most typical	500 g
Juice of 1 large lime
Black Pepper	Vary to taste
Flour	1 cup (approx)
Oil (for deep frying)	1 cup (approx)
Onion	2 medium
Tomatoes	500 g
Capsicum	1
Annatto (urucum) spice	1 Tsp
Dendê Palm Oil	1 Tsp
Salt	2 tsp
Coconut Cream	1 can (400 ml)
Cream	200 ml
Mozzarella Cheese	Slices to cover dish (200g approx)

Preparation:

1. Marinade the fish with the lime juice and black pepper. Leave for about 15 minutes - then coat the fish with the flour. Transfer the fish into a pan containing hot oil. Deep fry the fish, piece by piece, so that it's crisp and golden.
2. In another pan, add the dendê red palm oil, with chopped onions. Lightly fry the onions until soft. Add the tomatoes, capsicum,salt and pepper (and a little water if necessary) - cooking to produce a type of sauce.
3. Add the coconut cream into the sauce, and transfer to a blender. Blend for a couple of minutes so that the sauce has a smooth and creamy consistency.
4. Back to the fish. Use the fish to layer a backing dish. Pour the sauce over top, then the dairy cream. Now cover everything with a layer of sliced or grated mozzarella cheese.
5. Put the baking disk into a pre-heated oven, at 200°C (400F) for about 15 minutes.