Moqueca: Brazilian Fish Stew from Chefs Consortium and Story Cooking
Moqueca: Brazilian Fish Stew
2 lbs of white fish fillets
3 cloves garlic and salt (use a mortar and pestle to crush the garlic and salt together into a paste)
1/4 cup lemon juice
ground black pepper
2 Tbsp Olive oil
1 medium yellow onion, chopped
1/4 cup of scallions and 1/4 cup parsley, chopped and 1 large bunch of cilantro, chopped to make “cheiro verde” (or green smell )
1 green and 1 red bell peppers, chopped
2 cups tomatoes, chopped
1 Tbsp paprika
1 14-ounce can coconut milk
Garnish with olives, urucum (Annatto), olive oil, and cheiro verde, or serve inside a pineapple.
In a bowl, mix lemon juice, garlic, salt and pepper and pour over the fish.
In a dutch oven or stone pan, coat the bottom with olive oil, sauté onions, bell pepper and paprika. Cook for a few minutes. Stir in the chopped tomatoes and “cheiro verde”. Bring to a simmer and cook for 5 minutes, uncovered.
Arrange the fish pieces on a bed of vegetables to steam. Sprinkle the fish with salt and pepper. Pour coconut milk on top of fish. Cook for another 7 minutes on low, covered
Serve with rice or crusty bread and hot pepper sauce on the side.