How to Make Award-winning Brazilian fish stew: (moqueca)

Brazilian fish stew: (moqueca).

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brazilian fish stew: (moqueca). It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Brazilian fish stew: (moqueca) is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. Brazilian fish stew: (moqueca) is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have brazilian fish stew: (moqueca) using 20 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Brazilian fish stew: (moqueca):

1. {Prepare of 🌻For Fish:.
2. {Take 1 pound of white fish- Cod, Sea Bass (cut into thicker pieces).
3. {Make ready 1/2 tsp of salt.
4. {Prepare 1 of lime- zest and juice.
5. {Prepare of 🌻For Sauce:.
6. {Take 2 of –3 Tbsp coconut or olive oil.
7. {Prepare 1 of onion- finely diced.
8. {Get 1/2 tsp of salt.
9. {Make ready 1 cup of carrot, diced.
10. {Prepare 1 of red bell pepper, diced.
11. {Take 4 of garlic cloves- rough chopped.
12. {Take 1/2 of jalapeno, finely diced.
13. {Take 1 Tbsp of tomato paste.
14. {Take 2 tsp of paprika powder.
15. {Make ready 1 tsp of cumin.
16. {Take 1 cup of fish or chicken stock (I used chicken stock).
17. {Prepare 1 of & 1/2 cups tomatoes, diced (preferably fresh).
18. {Take 1 (14 ounce) of can coconut milk (liquid and solids).
19. {Get 1/2 cup of chopped cilantro.
20. {Take squeeze of lime.

Steps to make Brazilian fish stew: (moqueca):

1. Rinse and pat dry the fish and cut into thick peices. Place in a bowl. Add salt zest from half the lime and 1 Tbsp lime juice. Massage lightly to coat all pieces well. Set aside..
2. In a large pan, heat the olive oil / coconut oil over medium high heat. Add onion and salt,and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender..
3. Add the coconut milk and taste and add more salt if you need. Nestle the fish in the stew and simmer gently until it’s cooked through, about 6-7 minutes.   Taste and adjust salt and squeeze with lime. Serve over rice, or naan sprinkle with cilantro & lemon & lime slice.

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