Brazilian Fish Stew (Moqueca de Peixe) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk. Ingredients:
1/3 cup fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips |
1 1/2 pounds large shrimp, peeled and deveined |
2 tablespoons olive oil |
2 cups finely chopped onion |
1 cup finely chopped green bell pepper |
1 cup finely chopped red bell pepper |
3/4 cup minced green onions (about 1 bunch) |
5 garlic cloves, minced |
1 bay leaf |
2 cups chopped tomato (about 2 large) |
1/2 cup minced fresh cilantro, divided |
2 (8-ounce) bottles clam juice |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
1 cup light coconut milk |
1/4 teaspoon ground red pepper |
Directions:
1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
2. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
3. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
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