Friday, March 22, 2019

Moqueca (Brazilian Fish Stew)



Some interesting facts: Brazil has a very strong Jewish population and actually has the 9th largest Jewish population in the world! And because it is in the Southern Hemisphere, Hanukkah actually falls at the beginning of summer and not late in winter like it is in North America.

Ingredients

Fish Stew
  • 2 Tb coconut oil
  • Olive oil for drizzling
  • 1/2 yellow onion chopped
  • 1 red bell pepper seeds removed and sliced
  • 1 yellow bell pepper seeds removed and sliced
  • 1 jalapeno chopped and seeds removed if too spicy
  • 2 cloves garlic chopped
  • 1 tsp paprika
  • Pinch of cayenne
  • 1/2 lb cod cut into large 1-2 inch pieces
  • 1/2 lb sea bass cut into large 1-2 inch pieces
  • 1 large tomato chopped (or 1 15 ounce can chopped tomatoes)
  • 2 cups vegetable or fish stock
  • 1 can coconut milk full fat
  • 1 lime zested + lime cut into wedges
  • Salt and pepper to taste
  • Green onions chopped for garnish

Brazilian Rice
  • 1/2 yellow onion chopped finely
  • 1 garlic clove chopped finely
  • 1 cup jasmine rice
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • Green onions chopped for garnish


Instructions

  1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
  2. Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
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full recipe here: littleferrarokitchen.com