Moqueca (Brazilian Fish Stew)
Serves:
4 people
Prep Time:
00h 15
Cook Time:
00h 20
A tasty stew simmered in coconut milk, chilies and lime that’s perfect with rice or cauliflower!
Credit: This inspiring recipe is brought to you by Sylvia from Feasting at Home.
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Ingredients and Method
Ingredients
- FOR THE FISH:
- 1 - 1 1/2 pounds halibut
- OR 1 - 1 1/2 pounds cod
- 1/2 teaspoon kosher salt
- 1 lime, zested and juiced
- FOR THE STEW:
- 2-3 tablespoons coconut or olive oil
- 1 onion, finely diced
- 1/2 teaspoon kosher salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 cloves garlic, rough chopped
- 1/2 jalapeño, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 cup fish stock
- 1 1/2 cups tomatoes, diced
- 1 14 ounce can coconut milk
- kosher salt
- 1/2 cup chopped cilantro, scallions, or parsley
- squeeze of lime
Method
- Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
- In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
- Add the coconut milk and taste and add more salt if necessary.
- Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
- Taste and adjust salt and squeeze with lime.
- To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
- Drizzle with a little olive oil if you like.
Products you will need
