Holiday Recipe...Moqueca (Brazilian Fish Stew)
What would winter on the East coast be without a good fish stew? Here's an Eastern Shore twist on a South American delicacy. Moqueca (pronounced mo-KEH-kah) refers to a seafood or fish stew, Brazilian style. A traditional recipe from Salvador, Brazil that is sure to be a welcome dish, or bowl, with the colder winter months ahead.
Ingredients:
Choose your fish! (rock fish, halibut, cod, sea bass, salmon, haddock, red snapper). Scallops and or shrimp are nice additions too. Firm, white sea meat tends to work best for stews.
Serve over rice (jasmine rice is always a good choice....wild rice is a better choice).
Top with cilantro/coriander and a squeeze of lime.
Ingredients:
Choose your fish! (rock fish, halibut, cod, sea bass, salmon, haddock, red snapper). Scallops and or shrimp are nice additions too. Firm, white sea meat tends to work best for stews.
- Fish (Apprx 1 1/2 lbs)
- Coconut Oil (traditionally, Moqueca calls for red palm oil, but coconut oil is a much more sustainable, environmental conscience substitute, and we think it tastes better). Olive Oil works too (1 1/2 tbsp).
- Yellow onion (1)
- red bell pepper (1)
- garlic (2 cloves)
- crushed tomatoes (1 can. apprx 16 oz)
- cumin (apprx 1 tbsp)
- smoked paprika (apprx 1 tbsp)
- cayenne (apprx 1 tsp)
- vegetable or fish stock (1 cup)
- Coconut Milk (1 can ....14 oz)
- limes (2 -3)
- salt
- ground peppercorn
- cilantro
- corriander
- Cut fish into firm cubes (apprx 1/2 inch - 1 1/2 inch)
- In separate dish, marinate fish in olive oil with salt, ground pepper, and lime juice (20 - 45 min)
- After fish has marinated in fridge, in a large sauce pan, heat olive apprx 1 tbsp of olive oil over medium - high heat and add fish. Cook until lightly browned and remove.
- Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for a few minutes or until the onion is starting to become translucent.
- Add the bell peppers and cook for 2 minutes.
- Add crushed tomatoes, cumin, smoked paprika, cayenne, vegetable stock, and coconut milk. Add salt and ground peppercorns to desired taste.
- Return the fish to this broth to reheat at low-medium heat. Stir frequently and cook for 2-4 minutes.
Serve over rice (jasmine rice is always a good choice....wild rice is a better choice).
Top with cilantro/coriander and a squeeze of lime.
