MOQUECA (BRAZILIAN FISH STEW)
4-6
40
minutesThis fish stew is a favorite in the Red Stick Spice test kitchen. We love the complex flavors that come from such a simple set of ingredients and instructions. Our Smoked Sweet Paprika and Habanero Extra Virgin Olive Oil are the stars of the show here. Grouper, cod, drum all work well in this dish. We also love the addition of shrimp. So delicious!
Ingredients
1 Tbl coconut Oil
1 medium yellow onion, halved and thinly sliced
1 medium yellow, red or orange bell pepper, stemmed, seeded, and thinly sliced
1 serrano chili, stemmed and sliced into thin rounds
4 medium garlic cloves, minced, divided
1 tsp sweet smoked paprika
14 -1/2 ounce can diced tomatoes
Kosher salt and ground black pepper
Four 6-ounce skinless fillets of firm white fish
1 l b peeled, deveined shrimp
zest and juice of one lime
1 Tbl grated lime zest
8 – ounce bottle clam juice
1 can coconut milk
14 -ounce can diced hearts of palm or artichoke hearts, optional
1/2 cup roughly chopped fresh cilantro
Instructions
- In a medium bowl, combine the fish, lime zest and juice, half the garlic, 1 tsp salt and ½ tsp pepper. Turn to coat on all sides, then set aside at room temperature until ready to use.
- In a Dutch oven, heat the coconut oil and Roasted Garlic Avocado Oil over medium until shimmering. Add the onion, bell pepper and chili, then cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Stir in the remaining garlic, the paprika, tomatoes and 1 tsp salt. Cook, stirring occasionally, for about 5 minutes. Add the clam juice, coconut milk and ½ cup water to the pot. Bring to a simmer, then cook for about 10 minutes. Stir in the hearts of palm or artichokes (if using), the fish with its marinade and shrimp.
- Bring to a gentle simmer and cook for about 5 minutes. Gently flip the fish and continue to cook until the fish is opaque throughout and flakes easily with a fork, about another 3 minutes.
- Remove from the heat and stir in the cilantro. Taste and season with salt, pepper and lime juice. Serve with a drizzle of Habanero Extra Virgin Olive Oil.
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