Moqueca: Brazilian Fish Stew from Chefs Consortium and Story Cooking

Posted at: 05/10/2012 5:32 PM | Updated at: 05/13/2012 10:26 AM

Moqueca:  Brazilian Fish Stew

from Chefs Consortium and Story Cooking

    2 lbs of white fish fillets
    3 cloves garlic and salt (use a mortar and pestle to crush the garlic and salt together into a paste)
    1/4 cup lemon juice
    ground black pepper
    2 Tbsp Olive oil
    1 medium yellow onion, chopped
    1/4 cup of scallions and 1/4 cup parsley, chopped and 1 large bunch of cilantro, chopped  to make "cheiro verde" (or green smell )
    1 green and 1 red bell peppers, chopped
    2 cups tomatoes, chopped
    1 Tbsp paprika
    1 14-ounce can coconut milk
    Garnish with olives, urucum (Annatto), olive oil, and cheiro verde, or serve inside a pineapple.

In a bowl, mix lemon juice, garlic, salt and pepper and pour over the fish.
In a dutch oven or stone pan, coat the bottom with olive oil, sauté onions, bell pepper and paprika.  Cook for a few minutes. Stir in the chopped tomatoes and "cheiro verde". Bring to a simmer and cook for 5 minutes, uncovered.
Arrange the fish pieces on a bed of vegetables to steam. Sprinkle the fish with salt and pepper. Pour coconut milk on top of fish. Cook for another 7 minutes on low, covered
Adjust seasoning.
Serve with rice or crusty bread and hot pepper sauce on the side.

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