I am making a version of Kiko’s Moqueca! (From Below Deck Med) brazilian fish stew. I have most of the ingredients. LOL. I am not making a lot of it. I don’t have the carrots and they don’t really seem to me like they go anyway.
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño – a flavorful seafood stew that can be made in under 30 mintues.
Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Cuisine: South American
Fish:1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best) (I’m making a much smaller portion with shrimp and a tiny bit of lobster I got with a lobster roll delivery from the NE. You guys spoil me. )
½ teaspoon salt
one lime- zest and juice
2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon cumin
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk ( liquid and solids)
½ cup chopped cilantro, scallions or Italian parsley
squeeze of lime
Serve over cilantro rice, basmati rice, black rice or everyday quinoa.
Rinse and pat dry the fish and cut into 2 inch pieces. 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 cast Iron skillet, 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 minutes or until carrots are tender.
Add the coconut milk and taste 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.
Serve with rice or crusty bread to mop up all the juices. I slightly modified the recipe from Feasting At Home.
I’ve done some prep work, but, I think I am going to take a nap first. 🙂 I gots the narcolepsy today. I keep falling asleep.