Name: Brazilian Fish Stew (Moqueca de Peixe)
Prep time: 10 min
Total time: 10 min
Cuisine: Brazilian
Ingredients: 1 lb cod fish (or other firm white fish, like mahi mahi or sea bass) (, rinsed and pin bones removed.); 2 tbsp lime juice; Salt and freshly ground black pepper (to taste); 3 tbsp olive oil (divided); 3 garlic cloves (minced); 1 hot pepper (finely chopped (optional)); 1 cup diced tomatoes ((from a can)); 1 green bell pepper (seeded and sliced); 1 red bell pepper (seeded and sliced); 1 yellow bell pepper (seeded and sliced); 1 medium white/yellow onion (sliced); 1 small bunch of cilantro (chopped); 1 small bunch of parsley (chopped); 1 teaspoon coriander; 14 ounce coconut milk can; 1 1/2 tbsp tomato paste

Brazilian

Gluten Free

Bowl

Dutch oven

Clay pot

Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.

In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.

Spread diced tomatoes on the bottom of the pot.

Then, add bell peppers and sliced onions.

Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.

Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.

Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.

Brazilian Fish Stew (Moqueca de Peixe)

Utensils needed:

Overview

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