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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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How to Make Yummy Mushroom and Sausage Sourdough Stuffing

Mushroom and Sausage Sourdough Stuffing.

Mushroom and Sausage Sourdough Stuffing You can cook Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mushroom and Sausage Sourdough Stuffing

  1. It's of butter.
  2. Prepare of olive oil.
  3. You need of shallots, minced.
  4. It's of cremini mushrooms, quartered.
  5. Prepare of garlic, minced.
  6. Prepare of chopped fresh rosemary.
  7. It's of chopped fresh sage.
  8. You need of italian sausage, cooked & diced.
  9. It's of sourdough bread, cubed (1 loaf).
  10. It's of chicken or vegetable broth.
  11. It's of kosher salt.
  12. Prepare of freshly ground pepper.

Mushroom and Sausage Sourdough Stuffing step by step

  1. Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
  2. Cook the vegetables: heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5-6 minutes more..
  3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl..
  4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper..
  5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm..

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