MOQUECA (BRAZILIAN FISH STEW)

By á-32773

Ingredients

• • 2 Tb coconut oil
• • Olive oil for drizzling
• • 1/2 yellow onion chopped
• • 1 red bell pepper seeds removed and sliced
• • 1 yellow bell pepper seeds removed and sliced
• • 1 jalapeno chopped and seeds removed if too spicy
• • 2 cloves garlic chopped
• • 1 tsp paprika
• • Pinch of cayenne
• • 1/2 lb cod cut into large 1-2 inch pieces
• • 1/2 lb sea bass cut into large 1-2 inch pieces
• • 1 large tomato chopped (or 1 15 ounce can chopped tomatoes)
• • 2 cups vegetable or fish stock
• • 1 can coconut milk full fat
• • 1 lime zested + lime cut into wedges
• • Salt and pepper to taste
• • Green onions chopped for garnish

Preparation

Step 1

1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
2. Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
3. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
4. Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.