Brazilian fish stew - Moqueca


Brazilian fish stew - Moqueca

Brazilian fish stew - Moqueca

Brazilian fish stew (moqueca) with coconut milk, lime and jalapeo – a spicy seafood stew that can be made in iunder 30 mint.
•Author: Sylvia Fountaine
•Preparation time: 15
•Cooking time: 20
•Total time: 35 minutes
•Yield: 4 1x
•Category: Main
•Method: Braise

Ingredients
Fish:
•1 – 1 1/2 pounds of solid white fish - halibut, black cod, sea bass (thicker cuts are best)
•1/2 teaspoon salt
•a lime zest and juice
Stew/ Sauce:
•2-3 tablespoons coconut or olive oil (or use Dende – Brazilian red palm oil for the best taste!)
•1 onion- finely diced
•4 cloves garlic - roughly chopped
•1/2 jalapeno, finely diced
•1/2 teaspoon salt
•1 cup carrot, diced
•1 14 ounces can be coconut milk (liquid and solid)
• more salt to taste
•1 tablespoon tomato paste
•2 teaspoons paprika
•1 red pepper, diced
•1 teaspoon cumin
•1 cup fish or chicken broth
•1/2 cup chopped coriander, scallops or Italian parsley
•Lime pressing
•1 1/2 cups tomatoes, diced (preferably fresh)
Serve over coriander rice, basmati rice, black rice or everyday quinoa.

Instructions
1.Rinse and tap the fish dry and cut into 2-inch pieces. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage light to coat all pieces well. Aside.
2.In a large frying pan, heat the olive oil over a medium heat. Add the onion and salt and fry for 2-3 minutes. Turn the heat to medium, add carrots, peppers, garlic and jalapeno and cook for 4-5 minutes more. Add tomato paste, spices and stock. Mix and bring to the boil and add tomatoes. Gently cover on a medium low for 5 mints and simmer or tender until carrots are tender.
3.Add the coconut milk and flavor and add more salt if necessary.
4.Nestle the fish in the stew and simmer gently until cooked through, about 4-6 minutes. Spoon the spicy coconut broth over the fish and cook until desired or longer for thicker pieces. ( You can also stop this in a 350F oven).
5.Button and stolrate salt and press with lime.
serve 6.To, serve over rice, sprinkle with coriander or scallops and squeezing.
7.Drizzle with a little olive oil if you like.
Notes
Serve with rice or crispy bread to top up all the juices.

This article is sent to these

0 Response to "Brazilian fish stew - Moqueca"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel