Brazilian Fish Stew (Moqueca!)

What we love about this Brazillian Fish Stew (Moqueca) is how simple it is, and how quick it is to make! Quick enough for weeknights and special enough for Sunday supper….either way, I think you will like this recipe for Moqueca. Serve it with rice or a simple green salad, or both! We make this one with codfish but you can add shrimp and scallops or any thick white fish or seafood.

Serves: 4

Ingredients

Fish:

• 1 - 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
• 1/2 teaspoon salt
• one lime- zest and juice

Stew/ Sauce:

• 2-3 tablespoons coconut or olive oil
• 1 onion- finely diced ( red, white or yellow)
• 1/2 teaspoon salt
• 1 cup carrot, diced
• 1 red bell pepper, diced
• 4 garlic cloves- rough chopped
• 1/2 jalapeno, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons paprika
• 1 teaspoon ground cumin (or whole seed)
• 1 cup fish or chicken stock
• 1 1/2 cups tomatoes, diced ( preferably fresh)
• 1 14 ounce can coconut milk ( liquid and solids)
• more salt to taste
• 1/2 cup chopped cilantro, scallions or Italian parsley
• squeeze of lime

Instructions

1. Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
2. In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
3. Add the coconut milk and taste and add more salt if necessary.
4. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.  Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. 
5. Taste and adjust salt and squeeze with lime.
6. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
7. Drizzle with a little olive oil if you like.