Sunday, October 14, 2012

Moqueca- Brazilian Fish Stew

Moqueca Fish Stew




I recently tried this Brazilian stew and made some modifications, so my vegetarian-vegan tasting partner and I could both eat the same dish.  What is interesting about this stew is that the fish marinates in a ‘salsa’ like mixture of tomatoes, chili pepper, garlic, lime juice and cilantro, so you could even take a short cut and just use your favorite salsa, though this mixture is delicious.  I have used salmon, halibut and tofu in the stew, and I am sure tempeh would work jut as well.   It is a delicious stew that combines both Thai and Mexican flavors.

 Recipe after the jump


Serves 4-6
Fish and Marinade:

1 1/2 pound wild salmon fillets, halibut or tofu
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, peeled and cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon sea salt

For the Stew:
2 tablespoons coconut oil or olive oil (I use coconut for a deeper flavor)
2 large sweet potato, peeled and diced
2 zucchini, chopped
2 red pepper, chopped
1/2 cup water (or fish stock)
1 can (13.6 oz) organic whole coconut milk
1/2 cup minced green onion (bottom parts only), for garnish
1/2 cup cilantro, chopped, for garnish

Place fish in a shallow non-reactive (non-metal) bowl or a zip-lock bag.  Combine the tomatoes, onion, cilantro, garlic, chili pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

Heat coconut oil in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 minutes, adding a little water if needed to prevent burning, until softened. Add zucchini, red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

Add fish and marinade and simmer for 10-15 minutes or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

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