INGREDIENTS

INSTRUCTIONS

Heat a coconut in a 350 degree oven for 10 minutes so it will develop
"fault lines. Remove from oven and, holding it in a cloth (it will be
hot) over a large bowl, hit it along the fault lines with a hammer or
heavy mallet. The coconut will open. Reserve the liquid, remove the
meat from the shell and take off the brown outer pieces with a  pairing
knife. Grate the coconut meat, either with a hand grater or  in a food
processor. Wrap in cheesecloth and pour 1/2 cup warm water  over it
while holding it over a bowl. Squeeze the liquid from the  coconut into
the bowl. This is thick coconut milk. Add the reserved  coconut water
and grated coconut residue. This is the only way to get  the true
Brazilian taste. Otherwise, you can buy a bottle of coconut  milk from
specialty stores (and it is pretty hideous). African  markets in the
United States. Chop the coriander, tomato, pepper, and  onion in a food
processor until you have a coarse paste. Then place  the mixture in a
large, heavy skillet over low heat. Add the salt and  pepper and cook
for 15 minutes. Add the fish fillets to the mixture  and continue
cooking for an additional 5 to 7 minutes. Add the  remaining
ingredients, stir and allow to simmer for 5 minutes. Serve  the moqueca
hot with white rice and Farofa.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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