Moqueca (Brazilian Fish Stew)

After the first amazing series of Street Food in Asia; Netflix’s street food series has come with the second season exploring 6 new destinations in Latin America. The second episode takes a look at the food in Salvador, Brazil and one of the dishes that caught my eye was Moqueca, this amazing fish stew made with palm oil and coconut milk. I didn’t have any palm oil (it’s not going to be a very common ingredient in every house hold pantry) so I’ll be using the more common olive oil in my recipe. And also, this is the first time ever I have made a cooking video and honestly I know there are a few issues with the video and I am trying to improve it and hopefully the next video I come up with will be of a far better standard than what I have now. Hope you like my rendition of the recipe and also the video and it would be really nice if you could go ahead and like, share and subscribe the video on the YouTube channel as well!

Ingredients:

  • White fish fillet (I used cod; 1 1/2 pounds; cut into half inch cubes)
  • Lime juice (2-3 teaspoon)
  • Red Bell Pepper (1; halved and sliced)
  • Garlic (2 cloves; minced)
  • Onion (1; sliced)
  • Cumin Powder (1 teaspoon)
  • Red Chili Powder (1 tablespoon)
  • Tomato Puree (14 ounces)
  • Coconut Milk (14 ounces)
  • Fish Stock (1 cup; or you can use water)
  • Cilantro (for garnish; chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • Olive Oil

Directions:

Combine the fish, 1 teaspoon of lime juice, oil, salt and pepper in a bowl. Cover and refrigerate for 20 minutes.

Heat the 1 tablespoon of olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

Reduce the heat to medium high and heat 2 tablespoons of oil in the same skillet. Add the garlic and onion and cook for 4-5 minutes or until the onion is starting to become translucent.

Add the bell peppers and cook for 2 minutes. Add the tomato puree and cook for 3-4 minutes and then add the cumin powder, red chili powder and some salt; cook for additional couple of minutes.

Add the fish stock and bring it to simmer and finally add the coconut milk and bring it a simmer. Cook for 10-15 minutes or until it thickens. Check for seasoning and add salt or pepper as necessary.

Return the fish into the broth and cook for 3-4 minutes.

Add the remaining lime juice and garnish with cilantro and serve it with rice.

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