“Moqueca” – My Brazilian inspired Fish Stew
Cooking Steps
1. Marinate fish with 2 tsps of the garlic and the lime juice; chill while preparing the rest
2. In a large pot, heat oil medium-low heat and sauté the chopped onion until softened
3. Add the garlic and continue sautéing
4. Add the peppers, paprika, salt and pepper and continue cooking until the peppers soften
5. Stir in the paste and tomatoes and bring to a simmer
6. Add the cilantro and spring onions and continue to simmer another 5 minutes
7. Arrange the fish, shrimp, squid on the vegetables and season and pour in stock and coconut milk
8. Bring soup to a simmer again, reduce the heat, cover, and let simmer for 15-20 minutes
9. Add additional salt, pepper, chilies and lime juice to taste Can be served over rice/cauliflower or with sautéed kale
Serves 5
1 hour
This is a Non-Dairy Recipe
Ingredients
- 1 ½ lbs cod steaks, cut into large portions (you can use other firm white fish ie halibut, swordfish)
- 1 lb medium shrimp, peeled and deveined
- 1 lb squid tubes cut in strips (optional)
- 4 cloves garlic, minced; 1 large onion, chopped
- 1 yellow, 1 red, 1 orange pepper, seeded and sliced
- 1 poblano or habanero or other hot pepper, chopped
- 2 cups diced tomatoes + 2 tbsp tomato paste
- 1 cup chopped spring onion; 1 bunch of cilantro, chopped with some set aside for garnish
- Juice of 2 limes; 1 can coconut milk; 1 cup fish stock or broth
- Salt; ground black pepper; 1 tbsp paprika; 2 tbsp Olive oil or coconut oil
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