Moqueca, Brazilian Fish Stew
Serves 5, adapted from Simply Recipes
2 lbs firm white fish (cod, halibut, swordfish)
Juice from 4 limes
3 cloves garlic, minced
2 tablespoons olive oil
1 red pepper, seeds removed and chopped
1 yellow pepper, seeds removed and chopped
1 small yellow onion, chopped (about 1 cup)
1/4 cup chopped green onions
3 - 5 Roma tomatoes, chopped (about 2 cups)
1 tablespoon smoked paprika
Crushed red pepper flakes
Salt and Pepper
1 bunch cilantro, chopped (about 1 cup)
1 (14 oz) can light coconut milk
Loaf of french bread!
- Prepare your fish: Cut the white fish into bite-size chunks, and then place in a marinating pan. Season with salt and pepper, then squeeze the juice of four limes over the fish. Sprinkle with 3 cloves garlic, minced. Place in the fridge while you prepare the rest of the soup.
- In a dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook for several minutes until softened.
- Then add your peppers, paprika and red pepper flakes. Season with at least pepper and at least 1 teaspoon salt. Cook until the peppers begin to soften, a few more minutes.
- Add the tomatoes and green onions. Bring to a simmer and cook uncovered for five minutes. When timer goes off, stir in the cilantro.
- Use a spoon to remove half of the vegetable mixture. Spread the remaining vegetables into an even layer, then add the fish and season with salt and pepper. Next, replace the removed vegetables over the fish. (You'll have three layers: veggies, fish, veggies.)
- Pour the coconut milk over the contents of the pot. Bring to a violent simmer and then reduce the heat to simmer, covered for 15 minutes.
- Adjust the spices, adding salt, lime juice, paprika or pepper flakes as you like.
- Garnish with cilantro and serve over freshly toasted french bread. Yum!