Moqueca – Brazilian Fish Stew
1 1/2 to 2 lbs of fillets of firm white fish; halibut, swordfish, tilapia or cod (we like tilapia), rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
2 Tbsp Coconut oil
1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk
- Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup
- In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of coconut oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened.
- Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
- Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered.
- Stir in the chopped cilantro.
- Use a large spoon to remove about half of the vegetables (you’ll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
- Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.