From the kitchen
Brazilian Moqueca (Fish Stew)
White fish and bell peppers simmered in a rich base of tomatoes, dendê oil, and coconut milk, a Brazilian coastal classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 lbs Firm White Fish, cut into pieces
- 2 tbsp Lime Juice
- 2 tbsp Dendê (Palm) Oil, or olive oil
- 1 Onion, sliced
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 3 cloves Garlic, minced
- 2 Tomatoes, chopped
- 1 can (13.5 oz) Coconut Milk
- Fresh Cilantro, to finish
Method
- Toss the fish with lime juice and a pinch of salt; let marinate 15 minutes.
- Heat the dendê oil in a wide pot over medium heat and sauté the onion and peppers until softened, about 7 minutes.
- Add the garlic and tomatoes and cook 5 minutes until the tomatoes break down.
- Reduce heat to low, pour in the coconut milk, and simmer gently 5 minutes.
- Nestle the fish into the sauce and simmer 8 to 10 minutes until just cooked through. Finish with cilantro.
Kitchen note
Keep this at a bare simmer once the coconut milk and tomatoes are combined — the tomato acidity is exactly the kind of ingredient that turns coconut milk grainy if the pot is ever allowed to boil hard.
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