Moqueca De Peixe with brown Basmati rice and Tostones
Brazilian Fish Stew
"Moqueca de Peixe" is a bright, succulant seafood stew. It can be ready about 30 minutes. A one pot, nutricious dinner that I like to serve over brown basmati rice. This recipe includes Alaskan cod and large shrimp. As the cod cooks, some of it opens up into lovely flakes. Stir the stew a couple times and do so gently.NOTE: Have everything prepped before you begin cooking.
4 Servings. 1 lb fresh Alaskan cod, about 1” thick (or other firm white fish). Rinse, remove any pin bones and cut into large pieces2 Tbsp. lime juiceSalt and freshly ground black pepper to taste2 Tbsp. extra virgin olive, oil divided3 garlic cloves, minced1 hot chile pepper of choice, minced1 cup diced tomatoes1 red bell pepper, seeded, halved and sliced1 yellow bell pepper, seeded, halved and sliced1 green bell pepper, seeded, halved and sliced1 medium white onion, halved and sliced1 cup cilantro, chopped1/2 cup parsley, chopped1 tsp. coriander1 14-ounce can coconut milk1 1/2 Tbsp. tomato paste
1. Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.2. Place a large heavy oven pot over medium heat and add 2 Tbsp. oil . Add the garlic and hot pepper and cook for about 1 minute.3. place diced tomatoes over the bottom of the pot.4. Then, add bell peppers and sliced onions.5. Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.6. Combine the coconut milk and tomato paste and pour over the top. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.7. Taste and adjust seasonings if needed. Garnish with chopped fresh cilantro and parsley. Serve with basmati rice and salad.
Tips: • You can keep the fish stew in the fridge for up to 4 days in airtight container. • Gently reheat the stew on the stovetop and enjoy.
4 Servings. 1 lb fresh Alaskan cod, about 1” thick (or other firm white fish). Rinse, remove any pin bones and cut into large pieces2 Tbsp. lime juiceSalt and freshly ground black pepper to taste2 Tbsp. extra virgin olive, oil divided3 garlic cloves, minced1 hot chile pepper of choice, minced1 cup diced tomatoes1 red bell pepper, seeded, halved and sliced1 yellow bell pepper, seeded, halved and sliced1 green bell pepper, seeded, halved and sliced1 medium white onion, halved and sliced1 cup cilantro, chopped1/2 cup parsley, chopped1 tsp. coriander1 14-ounce can coconut milk1 1/2 Tbsp. tomato paste
1. Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.2. Place a large heavy oven pot over medium heat and add 2 Tbsp. oil . Add the garlic and hot pepper and cook for about 1 minute.3. place diced tomatoes over the bottom of the pot.4. Then, add bell peppers and sliced onions.5. Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.6. Combine the coconut milk and tomato paste and pour over the top. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.7. Taste and adjust seasonings if needed. Garnish with chopped fresh cilantro and parsley. Serve with basmati rice and salad.
Tips: • You can keep the fish stew in the fridge for up to 4 days in airtight container. • Gently reheat the stew on the stovetop and enjoy.