Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the videothis is just my take, my twist, my interpretation of a Brazilian fish stew. Or, as people who will ignore the previous sentence call it, “moqueca.”

The most glaring omission from the classic ingredient list would be red palm oil, which apparently gives this dish it signature flavor. Since I don’t think I ever had it, it’s hard for me to say, but what I can tell you, is that this was incredibly delicious even without the mysterious oil.

Like most of the world’s great fish stews, this is usually made with several types of seafood, but this is what I’m calling the weeknight version. Using a whitefish, along with scallops, shrimp, clams, etc., is lovely, but then you do have to worry about timing, so that everything finishes at the same time.

By using one fish, this really is quite a simple recipe, and the little bit of slicing and mincing involved is well worth the gorgeous, and very tasty results. I really do hope you give this gorgeous Brazilian fish stew a try soon. Enjoy!

1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 can (14-oz) coconut milk (not low fat!)
1 teaspoon soy sauce
1 1/2 cup sliced assorted sweet and/or hot peppers
1/4 cup chopped green onion
1 1/2 pounds sea bass, or other firm white fish, cut into chunks
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
serve with rice

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.