Mocequa (Brazilian Fish Stew)

By 1buttons

Ingredients

• 2 tablespoons Extra-Virgin Olive Oil, divided
• 1 pound diced mild White Fish (such as snapper, grouper, or mahi mahi)
• 1 small Onion, chopped
• 4 large Garlic Cloves, minced
• 1/2 cup chopped Poblano Pepper
• 1/3 cup chopped Red Bell Pepper
• 1 teaspoon Tomato Paste
• 2 tablespoons chopped Fresh Cilantro, divided
• 1/2 teaspoon Coarse Salt, divided
• 1/8 teaspoon Paprika
• 1 cups Fish Stock, Clam Juice, or low-sodium Vegetable Broth
• 1 cup Coconut Milk
• 3 plum Tomatoes, seeded and diced
• 1/3 cup canned Hearts of Palm, drained and diced
• 1 tablespoon fresh Lemon Juice
• Freshly Ground Black Pepper, to taste
• cooked White Rice, for serving

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

Heat 1 tablespoon oil in a nonstick sauté pan over medium-high heat. Add fish, searing on both sides until almost cooked through. Remove fish with a slotted spoon and transfer to a plate; tent loosely with foil and set aside.
Add remaining 1 tablespoon oil to pan over medium heat. Add onion, garlic, poblano pepper, and red bell pepper, and sauté until softened, about 3 minutes.
Add tomato paste, stirring to combine. Add 1 tablespoon cilantro, 1/4 teaspoon salt, and paprika.
Add fish stock or vegetable broth, stirring until well combined. Bring to a boil over high heat. Lower heat to medium. Add coconut milk and simmer 10 minutes
Add tomatoes, hearts of palm, and lemon juice, stirring to combine. Taste and add remaining 1/4 teaspoon salt, if desired. Add freshly ground black pepper, to taste.
Return fish to stew, stirring gently to combine. Simmer 30 seconds. Sprinkle with remaining 1 tablespoons cilantro.
Serve over cooked white rice.