Moqueca: Brazilian fish stew
The perfect dish for a cold day of winter is this Brazilian fish stew called Moqueca. It’s based on fish, onions, garlic, tomatoes and cilantro and cooked slowly, with no water added. We found this recipe on Saveur magazine issue #148.
Serves 6-8
INGREDIENTS
1 ½ lb. boneless, skinless catfish filets, cut into 2″ pieces
8 oz. medium shrimp, peeled and deveined
¼ cup fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
1 ½ small yellow onions (1 minced, ½ thinly sliced)
1 Italian frying pepper, stemmed, seeded (half minced, half thinly sliced)
2 plum tomatoes, cored (1 minced, 1 thinly sliced)
1 cup fish or vegetable stock
1 cup coconut milk
2 tbsp. palm oil
¼ cup minced cilantro
½ cup minced Thai basil leaves
Cooked white rice, to serve
DIRECTIONS
Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.
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