Brazilian Fish Stew - Moqueca

Name: Brazilian Fish Stew - Moqueca
Total time: 40 min
Yield: 4
Ingredients: one lime- zest juice; Tbsp 2-3 coconut or olive oil; 1 onion- finely diced; 1 c carrot, diced; 1 red bell pepper, diced; 4 garlic cloves- rough chopped; 1 Tbsp tomato paste; 2 tsp paprika; 1 tsp ground cumin; 1 c fish or chicken stock; 1 kg 14 can coconut milk; more salt to taste; squeeze of lime; 2 1/2 – pounds firm white fish- halibut, black cod, sea bas; 1/2 tsp salt; 1/2 tsp salt; 1/2 jalapeno, finely diced; 1 1/2 c tomatoes, diced; 1/2 c chopped cilantro, scallions or italian parsley

40 mins

Total time

4

Serving

19

Ingredients

Enable cook mode

Ingredients

one lime- zest juice

Tbsp2-3 coconut or olive oil

onion- finely diced

ccarrot, diced

red bell pepper, diced

garlic cloves- rough chopped

Tbsptomato paste

tsppaprika

tspground cumin

cfish or chicken stock

kg14 can coconut milk

more salt to taste

squeeze of lime

2¹⁄₂

– pounds firm white fish- halibut, black cod, sea bas

¹⁄₂

tspsalt

¹⁄₂

tspsalt

¹⁄₂

jalapeno, finely diced

1¹⁄₂

ctomatoes, diced

¹⁄₂

cchopped cilantro, scallions or italian parsley

Directions

Step 1

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.

Step 2

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.

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