Moqueca - Brazilian Fish Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Delicious fish stew, this classic Brazilian dish is sure to please even the non-fish lover in your family. Ingredients:
soup ingredients |
• 1 1/2 to 2 lbs of cod, cut into large portions (2-3”) |
• 3 cloves garlic, minced |
• 4 tbsp lemon juice |
• salt, pepper |
• olive oil |
• 1 large yellow onion, chopped |
• 1 medium red onion |
• 1/4 cup scallions, chopped |
• 1 red bell pepper, seeded and chopped |
• 2 cups seeded and chopped tomatoes |
• 1 tbsp paprika |
• pinch red pepper flakes |
• 1 large bunch of cilantro, chopped with some set aside for garnish |
• 1 14-ounce can coconut milk |
rice ingredients |
• 1 tbsp olive oil |
• 1/2 yellow onion, chopped |
• 1 clove garlic, minced |
• 1 cup white rice |
• 1 3/4 cups boiling water (or the appropriate ratio of liquid to rice according to rice package) |
• 1 teaspoon salt |
Directions:
1. Marinate Fish
2. Place fish pieces in a bowl, add garlic and lemon juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
3. Start Rice
4. If you are planning on serving the soup with rice, start with the rice. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is soft. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice). Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.
5. Prepare Soup
6. In a large pot, coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onions and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and scallions. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
7. Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
8. Bring soup to a simmer, reduce the heat, cover, and let simmer for approximately 20 minutes (depends on fish thickness). Taste and adjust seasonings to the desired seasoning for your taste.
9. Garnish with cilantro. Serve with rice.
|
|