Moqueca-Brazilian Fish Stew
Author: Abby Fammartino
Yields: 4 Cups
- ½# Wild Prawns, 1# Rockfish, Halibut or Cod (rinsed in cold water, pin bones removed, cut into large portions)
- 3 cloves garlic, minced
- ½ cup lemon juice
- 1T. sea salt
- freshly ground pepper
- ¼ cup olive oil
- 1 walla walla onion, medium dice
- ⅓ 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)
- ½t. cayenne (more/less as desired)
- 1 large bunch of cilantro, chopped with some set aside for garnish
- 2 cup coconut milk
- Place fish pieces in a bowl, add the minced garlic and lemon juice so pieces are well coated.
- Sprinkle generously with salt and pepper. Keep chilled while preparing the rest ofthe soup.
- In a large covered pan (Dutch Oven) coat the bottom with 2T olive oil and heat on medium heat.
- Sprinkle generously with salt and pepper and allow peppers to soften (5 minutes)
- Stir in the crushed tomatoes and scallions.
- Bring to a simmer for 5 minutes, uncovered. Stir in the chopped cilantro.
- 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.
- Arrange the fish pieces on the vegetables. Sprinkle with more salt and pepper.
- Add the previously removed vegetables, covering the fish.
- Pour the coconut milk over the fish and vegetables. Bring to a simmer, reduce the heat, covere and let simmer for 15 minutes.
- Taste and adjust seasonings, adding more salt, lemon juice, cayenne, or paprika. Garnish with cilantro.
Recipe by Abby's Table, LLC