Moqueca – Brazilian Fish Stew Recipe

Moqueca – Brazilian Fish Stew Recipe

Cod with Pepper, Cilantro and Coconut Milk

This recipe is surprisingly quick to prepare. Don’t limit yourself to using just cod. Any firm white fish can work. Halibut, and swordfish are two obvious options for substitution. This recipe was adapted from the Moqueca – Brazilian Fish Stew recipe on the Simply Recipes website.

Ingredients

Soup
1/2 lb cod, cut into 1″x2″ pieces
2 cloves garlic, minced
2 Tbl lime juice
Salt
Freshly ground black pepper
Olive oil
1/2 medium yellow onion, sliced
2 Tbl scallions, chopped
1/2 red bell pepper, seeded, sliced
1 cup chopped tomatoes
1/2 Tbl Hungarian sweet paprika
Pinch red pepper flakes
1/4 cup cilantro, chopped
7 fl oz coconut milk

Rice
1 tsp olive oil
2 Tbl onion, chopped
1 clove garlic, minced
1/3 cup white rice
2/3 cups boiling water
1/4 teaspoon salt

Method

FISH

  1. Place fish pieces in a bowl with garlic and lime juice to coat.
  2. Sprinkle with salt and pepper.
  3. Chill.

RICE

  1. Bring a water to a boil.
  2. Heat one tsp olive oil on medium high heat.
  3. Add the chopped onion and cook, stirring, until translucent.
  4. Add garlic and cook for 30 seconds.
  5. Add rice and stir to coat.
  6. Add boiling water.
  7. Stir in 1/4 tsp salt.
  8. Bring to a simmer, lower heat, cover, and cook 15 minutes.
  9. Remove from heat.

SOUP

  1. Add 1 Tbl olive oil to medium saucepan and heat on medium.
  2. Add chopped onion and cook until softened.
  3. Add bell pepper, paprika, and red pepper flakes.
  4. Sprinkle with salt and pepper.
  5. Cook until bell pepper begins to soften.
  6. Stir in chopped tomatoes and scallions.
  7. Bring to a simmer and cook for 5 minutes, uncovered.
  8. Stir in the chopped cilantro.
  9. Use a large spoon to remove about half of the vegetables and set aside.
  10. Create a bed for the fish: Spread remaining vegetables over bottom of the pan.
  11. Arrange fish pieces on the vegetables.
  12. Sprinkle with salt and pepper.
  13. Add back the removed vegetables, covering the fish.
  14. Pour coconut milk over the fish and vegetables.
  15. Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes.
  16. Garnish with cilantro.
  17. Serve with rice or crusty bread.

Serves 2.
Approx. 550 calories per serving of Moqueca – Brazilian Fish Stew recipe.



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