MOQUECA - BRAZILIAN FISH STEW

By Grandmax4

Ingredients

• 2 pounds grouper -- snapper, mahi mahi, salmon, or monkfish
• 2 limes -- juiced
• 1 teaspoon Salt
• 1 teaspoon fresh ground black pepper
• 2 teaspoons garlic -- minced
• 2 tablespoons olive oil
• 1 red bell pepper -- finely chopped
• 1 green bell pepper -- finely chopped
• 1 large onion -- finely chopped
• 2 large tomatoes -- diced
• 4 green onions -- finely chopped
• 1 bunch cilantro (fresh) -- roughly chopped
• 2 teaspoons hungarian paprika
• 1 teaspoon chili pepper
• 2 1/2 cups coconut milk (canned)
• 2 tablespoons palm oil

Details

Servings 6

Preparation

Step 1

1. Cut the fish into bite size pieces and place in a zip lock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.

2. Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.

3. Cover the vegetables with the fish and the marinade.

4. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

5. Whisk the paprika and chili pepper into the coconut milk, and pour mixture over the vegetables and fish.

6. Drizzle the vegetables with the palm oil.

7. Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.

8. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal (farofa de dende) and fried plantians.