Moqueca-Brazilian Fish Stew

Yields 4 Cups

Ingredients:

1/2# Wild Prawns, 1# Rockfish, Halibut or Cod (rinsed in cold water, pin bones removed, cut into large portions)

3 cloves garlic, minced

1/2 cup lemon juice

1T. sea salt

freshly ground pepper

1/4 cup olive oil

1 walla walla onion, medium dice

1/3 cup scallions, finely chopped

1 red bell pepper, medium dice

1 green bell pepper, medium dice

2 cup crushed tomatoes

1T. hungarian sweet paprika

1-2 cup yellow snap peas (optional)

1/2t. cayenne (more/less as desired)

1 large bunch of cilantro, chopped with some set aside for garnish

2 cup coconut milk

Method:

1. Place fish pieces in a bowl, add the minced garlic and lemon juice so pieces are well coated.

2. Sprinkle generously with salt and pepper. Keep chilled while preparing the rest ofthe soup.

3. In a large covered pan (Dutch Oven) coat the bottom with 2T olive oil and heat on medium heat.

4. Sprinkle generously with salt and pepper and allow peppers to soften (5 minutes)

5. Stir in the crushed tomatoes and scallions.

6. Bring to a simmer 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 back in). Spread the remaining vegetableCs over the bottom of the pan to create a bed for the fish.

8. Arrange the fish pieces on the vegetables. Sprinkle with more salt and pepper.

9. Add the previously removed vegetables, covering the fish.

10. Pour the coconut milk over the fish and vegetables. Bring to a simmer, reduce the heat, covere and let simmer for 15 minutes.

11. Taste and adjust seasonings, adding more salt, lemon juice, cayenne, or paprika. Garnish with cilantro.

Recipe by Abby’s Table, LL