Moqueca (Brazilian Fish Stew)

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 lb Panamei Mahi-Mahi, Salmon, or Cod- cut into 2” wide strips
1 1/2 pounds Panamei shrimp
4 tablespoons palm oil
2 cups diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 cup minced green onions
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato
1/2 cup minced fresh cilantro
1 cup fish or vegetable stock
1 cup light coconut milk
1/4 teaspoon ground red pepper

Combine lime juice, salt, ground pepper, minced garlic, 2 tbsp melted palm
oil, shrimp, and fish in a large bowl; toss to coat. Marinate in refrigerator 30
minutes.
Heat 2 tbsp palm oil in a large Dutch oven over medium heat.
Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6
minutes, stirring occasionally.
Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup
cilantro and broth.
Bring to a boil; reduce heat, and simmer 10 minutes. Take out bay leaf.
Place one-third of vegetable mixture in a blender, and puree until smooth.
Pour pureed vegetable mixture into pan.
Repeat procedure with remaining vegetable mixture.
Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil
over medium-high heat; cook 3 minutes.
Add fish mixture; cook 3 minutes or until fish is done.
Sprinkle with 1/4 cup cilantro.
Serve as stew or with Jasmine Rice.

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