BRAZILIAN FISH STEW

WITH STEAMED RICE

Thanks to a diverse population stemming from Portuguese colonization, a long history of slavery, and large groups of immigrants from Europe and Asia, Brazil has an interesting and rich food heritage. Because the country is large and diverse, regional dishes vary greatly from one area to another. This Brazilian fish stew recipe (Moqueca – pornounced moh-KEH-kah) is from the northern state of Bahia. Instead of the more known Mediterranean ingredients, in moqueca you’ll find coconut milk, coriander, tomatoes, onions.

HANDS-ON TIME

10 MINUTES

TOTAL TIME

35 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

700 grams fish, cut into chunks
2 cups water and 1 teaspoon salt
1 cup rice
1 tablespoon olive oil
1 onion, thinly sliced
1 teaspoon salt
2 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 can coconut milk
1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1/4 cup green onion, chopped
1/4 cup coriander leaves
2 tablespoons lime juice

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Bring salt and water to a boil over medium-high heat.  Once boiling, stir in the rice and bring back to a boil.  Turn the heat right down and simmer, covered for 15 minutes.  Remove rom the heat and let it stand, covered, for another 15 minutes.  

Heat the olive oil in a sauce pan over medium heat.  Add the onions and 1 teaspoon salt. Stir-fry just until onions start to get soft, 3 or 4 minutes.  Add the tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes.  Pour in coconut milk and add soy sauce and simmer for 5 minutes.  

Increase the heat to medium-high and stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Add the fish to the pan, give it a good stir, cover and cook over medium-high heat until fish starts to flake, about 5 minutes.  Remove from heat.  Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish.  Serve with rice.

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