Woman On Top – Bahia Shrimp Stew

For her whole life, Isabella Oliviera has suffered from severe motion sickness. Because of this illness she was unable to play with other children and instead spent her childhood and adolescence inside learning how to cook. Now a renowned Brazilian chef, Isabella opened a restaurant with her husband Toninho. Unfortunately, her life at the restaurant is similar to her childhood. She stays in the kitchen while Toninho works out front taking all the credit.

The only way Isabella can control her motion sickness is to control her motion. Instead of being driven, she drives. Instead of taking an elevator or escalator, she must take the stairs. During sex, she’s on top. Toninho takes this as a stab to his masculinity and ends up having an affair with a neighbor, which causes Isabella to flee Brazil with her cross-dresser friend, Monica. Destination: San Francisco.

Back in Brazil, Toninho’s restaurant is struggling without its top chef, Isabella. Meanwhile, Isabella begins teaching culinary classes at a local school in San Francisco after weeks of unemployment. A local television producer notices her talents and she is signed to host her own cooking show, “Passion Food.”

Toninho figures out Isabella has gone to San Francisco and follows her there with hopes of winning her back. He spots her television and tracks her down at the studio, serenading her with a group of local street musicians. Isabella declines, but Toninho will keep trying.

While the two go back and forth with their feelings, Isabella loses her cooking talent. Is her relationship with Toninho over for good? And even more importantly, her cooking?

This is the type of movie that will pick you up when you’re feeling down. Next time you watch it, try this Bahian Shrimp Stew recipe. It may not be as good without Penelope Cruz to guide you, but it will be worth it.

Bahia Shrimp Stew Recipe

Ingredients

• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 to 5 Serrano chiles, seeded and finely chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 2 tablespoons olive oil or vegetable oil
• 3 cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft bread crumbs
• 1 cup natural peanut butter
• 3 tablespoons olive oil or vegetable oil
• 1 pound raw shrimp, shelled and de-veined
• 1 pound cod fillets, cut into 1 1/2-inch pieces
• 1/4 cup minced fresh cilantro

Instructions

1. Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve. Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.
2. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
3. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
4. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon.Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes.
5. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.

Cooking time: 50 minutes. – Servings: 8. – Back to Top

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