Moqueca (Brazilian Fish Stew)

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 10 minutes
• συνολικός χρόνος: 30 minutes

Υλικά

2 tablespoons coconut oil

2 tablespoons Olive oil

1/2 yellow onion (diced)

1 jalapeno (diced, seeds removed if too spicy)

1 red bell pepper (seeds removed and sliced)

1 yellow bell pepper (seeds removed and sliced)

2 cloves garlic (finely chopped)

1 teaspoon sweet paprika

1/4 teaspoon cayenne (add more if preferred)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 pounds cod (or other firm white fish, cut into large 1-2 inch pieces)

2 vine tomatoes (chopped, with their juices, or 1 13 ounce can chopped tomatoes)

2 cups seafood stock (or vegetable stock)

13 ounce can coconut milk (full fat)

1 lime (zested + lime cut into wedges)

2 green onions (chopped, for garnish)

1/2 yellow onion (diced)

1 garlic clove (finely chopped)

1 cup jasmine rice (washed and rinsed)

2 cups vegetable stock

1/2 teaspoon kosher salt (to taste)

Οδηγίες

Moqueca (Brazilian Fish Stew)

Bring a large pot top medium heat and add the coconut oil and olive oil. once melted, add the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.

Add the chopped garlic, paprika and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.

Add chopped tomatoes with their juices and stir everything together and cooking for another 2-3 minutes so the tomatoes can release their juices and soften.

Use paper towels to pat the fish dry and season with salt and pepper and lay the fish on top of the vegetables.

Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.

Cover the pot with a lid, leaving a small opening for liquid to evaporate and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.

Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.

Brazilian Rice

Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and saute until lightly caramelized, about 3-5 minute.

Add the jasmine rice and saute so all of the rice is coated with the infused oil.

Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.

Once done, fluff the rice with a fork and serve with moqueca.

Διατροφή

• Θερμίδες: 764 kcal
• Συνολικά Λιπαρά: 39 g
• Κορεσμένα Λιπαρά: 27 g
• Ακόρεστα Λιπαρά: 9 g
• Χοληστερόλη: 98 mg
• Νάτριο: 1877 mg
• Συνολικοί Υδατάνθρακες: 56 g
• Διαιτητικές Ίνες: 6 g
• Συνολικά Σάκχαρα: 9 g
• Πρωτεΐνη: 50 g