Brazilian fish stew: moqueca
Battling Mainland weather with Hawaiian skin is a chore when the temperature begins succumbing to winter’s coax.
Good thing I have soup!
This soup is particularly fun to make because it’s so colorful. I love the nutrient profile of the vegetables, and any soup that uses coconut milk and lime get an A in my book. Something about the fatty flavors being cut by lime juice makes my taste buds really excited. This is why I love Thai food so much…
The presoak of the fish in lime juice should be pretty carefully monitored though. I once left it for half an hour, and the fish turned out very tough and dry, having been cooked by the citric acid the entire time. Otherwise, this recipe is pretty fool-proof.
2 lbs of white fish such as halibut, cod, or pollock
3 cloves garlic
4 Tbsp lime juice
2 Tbsp cooking fat (I used coconut oil)
1 medium onion
3 stalks green onions
1 yellow bell pepper
2 large tomatoes
1 Tbsp paprika
salt and pepper to taste, about a teaspoon of salt
1 large bunch of cilantro
1 14 oz can coconut milk
1. Cut the fish into bite-sized pieces and mince the garlic. Put in a large bowl and add the lime juice and garlic. Let sit for 10 minutes.
2. Chop the onion, bell pepper, tomatoes, green onions, and cilantro.
3. Heat a pan on medium-high and add cooking fat to the pan. Saute the onions until translucent.
4. Add the bell pepper, tomatoes, green onions, paprika, and salt to the pan and continue to cook until the bell pepper is soft. Bring to a simmer and add the cilantro.
5. Take out half of the pan ingredients and transfer to another bowl. Add the fish and arrange in a layer atop the vegetables. Add back the half of the vegetables that were just taken out and layer on top of the fish.
6. Add coconut milk. Bring to a small boil/simmer, and turn down to medium-low to cook for 15 minutes.
7. Add more salt and/or pepper if necessary, to taste. Serve warm!