Waching daily Dec 29 2017

The first time that I ever ate this dish, was at a little seafood cafe a couple

hundred miles south of Rio de Janeiro. And I absolutely fell in love with it!

It almost has a Thai-like flavor, between the lime juice, the coconut milk, the

saltiness of the clam juice, and the cashew butter. It's phenomenal!

It's a moqueca, which is Brazilian seafood stew.

The first thing that we've done,

is we've cut some firm-fleshed white fish.

I prefer to use halibut for this.

And we take a big pot and we preheat it,

and we add a little bit of oil.

This halibut, we've seasoned with a few tablespoons of fresh lime juice and a little bit of salt.

If you find that your fish doesn't soak up

all the lime juice, you can just pat it dry a little.

I'm gonna place these cubes, one by one in there,

with some nice space around them,

because I want them to brown evenly.

And we don't like overcrowding our pan. Now you can see here we're

getting some of that light browning, I'm just gonna let those sear a little

longer on one side. People get so tied to a recipe, that they forget that there's a

little bit of kitchen logic involved. And if your fish, and in this case this

halibut, is just so beautiful, and you don't want pieces of it to fall apart prematurely.

Don't worry about it, it's a soup. Just get a good brown sear on one

side, cause we're looking for that

caramelized halibut flavor on the bottom of the pan.

We're not necessarily looking for it to be browned on one side, for any

other reason, other than what it contributes to the inside of the soup,

not the outside of the fish.

We have that oil in there,

we have a little bit of the fat from the fish.

We're gonna add our garlic,

sliced onions, some hot chili, and

about half our cilantro.

I'm just gonna stir that and let that cook. I'm gonna

take a little sea salt, I'm just gonna

sprinkle that on my onions. Helps drop

the moisture, moisture goes to the

bottom of the pan, moisture evaporates, creates

that carmelization effect.

Our onions have softened.

I'm gonna add my tomato paste.

Once the tomato paste goes in, you sort of have to be a little more prudent.

Because the tomato paste can scorch easily, on the bottom of this. So now that

that's cooked for a couple minutes,

we're adding our broth. I'm gonna raise the

heat, and let that boil. Remember: lid off allows for more evaporation, lid on holds

all the moisture inside the pot. Coconut milk, that's simply the coconut water and

the scraped meats pulverize together. Then squeezed out, that creates that nice,

thick, beautiful, natural coconut sweetness. You don't want one with any additional sugars.

Coconut milk, and water that's all you need.

I'm just gonna stir this together.

Between the tomato paste and the coconut milk, even before it

comes back to a boil, it's actually becoming a little more viscous.

And it's gonna thicken up a little bit, with the addition of the cashew butter. It's gonna

thin out a little bit when the mussels open in there. So, I consider it kind of a

culinary trade-off. I'm gonna let this simmer, for a couple minutes and get a

little tighter, before I add my seafood. Which won't take long to cook at all.

Now if seafood is your thing, we have lots of

recipes and videos on Andrew Zimmern.com.

If you don't like shrimp, maybe you care for clams rather than mussels, go for it.

Any combination of seafood works here.

This is starting to look thick enough.

I'm going to add my shrimp, some mussels.

Give this a stir. If your muscles are all sitting in the liquid, as these ones are,

you don't need to put the lid back on. If you have a narrower pot, or you're

adjusting the recipe, or you just love mussels, and you have a whole bunch of

them in there, and they're sitting out of the liquid, you're gonna need to use the lid.

So that they open and cook in a uniform fashion. But as you can see, 30 seconds

later some of them are starting to open. When you see that, I just make a

little space in the middle there, where there's not a lot of mussels and I'm not

gonna break anything. And I take my

cashew butter and I place it right in

the middle, and I just stir. We see the shrimp starting to curl, we see the rest

of the mussels starting to open. So I have my fish and some of their

accumulated juices. I want them to cook during the last 45-60 seconds of that process.

Now it's time to season,

some more of that chopped cilantro.

I'm just gonna hold back a few little pieces,

just for the top. I don't need much salt.

You know, the shrimp and the mussels have a

saline brininess that contributes to this.

A little bit of lime juice,

and that's the last thing I add.

One stir, there you go. Classic Brazilian Moqueca,

simple, easy, fresh.

For you food network fans, geeky

competition show lovers,

I made this on the first episode of All-Star Academy,

and it won.

Just saying.

For more infomation >> Andrew Zimmern Cooks: Moqueca de Peixe - Duration: 5:14.

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Amorf Odun | cihangir'de masif mobilya ve zeytin ağacından ürünler - Duration: 1:14.

Here you will find mostly gifts, and small products.

Chopping boards, meat service, cheese service platters, wooden spoons...

Next to those a variety of decoration objects... Especially from olive trees...

We use other types of trees but mostly olive trees.

We don't use any treatment on the olive trees.

We just cut it from its natural state.

It's sanded down, cleaned, there is a waiting period for pure olive oil,

it draws out the olive oil, after this is becomes a more durable tree.

With the Amorf Odun name, without ruining the originality of the tree,

we try to design furniture that will show off the flat surface of the wood on top.

The tree behind me is a walnut tree.

It's around 600 years old.

It's going to be used as a flat surface of a table.