Brazilian Moqueca
A bright and inviting Brazilian seafood stew with beautifully balanced flavors.
Servings: 4
Ingredients
The seafood...
- 1 pound firm white fish, shrimp or scallops
- the juice and zest from a large lime
- 1/2 teaspoon salt
The broth...
- 2 tablespoons of extra virgin olive oil
- 1 small red onion, diced
- 4 cloves of garlic, minced
- 1 large sweet pepper, diced
- 1 small jalapeño, seeds removed, minced
- 2 vine ripened tomatoes, diced
- 2 tablespoons of tomato paste
- 2 teaspoons of paprika
- 1 1/2 teaspoons of cumin
- 1 teaspoon of salt
- 2 cups of chicken or fish stock
- 14 ounces of coconut milk (whole is preferred)
The garnishes...
- 1/4 cup of fresh cilantro, finely chopped
- lime wedges (optional garnish)
- 4 cups prepared white rice (optional)
Instructions
- Using a sharp knife, cut the fish into 1 inch cubes and place them into a glass bowl along with 1/2 teaspoon of salt and the juice and zest from a large lime. Gently toss to combine and set aside to marinate.
- If serving with rice, cook according to manufactures instructions.
- Add 2 tablespoons of extra virgin olive oil and the diced red onion into a large skillet or pot over medium to medium high heat. Cook for about 5 minutes or until the onions have started to soften.
- Add a big pinch of salt, 4 minced garlic cloves, the diced peppers and minced jalapeño
- Reduced the heat to medium and cook for 5-7 minutes, stirring occasionally
- Once the peppers have softened a bit, add 2 tablespoons of tomato paste, 2 teaspoons of paprika and 1 1/2 teaspoons of cumin and stir to combine
- Add 2 cups of chicken stock and bring the stew to a simmer
- Simmer for 3-5 minutes and add the diced tomato and 14 ounce can of coconut milk. Stir to combine.
- Gently place the fish into the stew and simmer for 5-7 minutes or until the fish is cooked through
- Once the fish is cooked, remove the stew from the heat and stir in some finely chopped cilantro
- Serve with rice and garnish with lime zest, cilantro and lime wedges