So I’m a little late posting this. I just haven’t been in the swing of things lately. I am doing my best to keep up with everything and not disappear. Here’s one of our regular menu items. Like most things, this one grew on me. I am not crazy about fish, but this recipe is light and has a good combo of flavors. We serve it with garlic toast on the side.
Moqueca – Brazilian Fish Stew Recipe
Adapted from Simply recipes
12 ounce swai fillets (or other similar fish), cut into large portions
3 cloves garlic, minced
juice from 1 small lime
dash of olive oil
1.5 cup chopped white onion, chopped
1/4 cup green onions, chopped
1/2 green and 1/2 red bell pepper, chopped
2 cups chopped fresh tomatoes
1 Tbsp sweet paprika
1 tsp smoked paprika (optional)
Pinch red pepper flakes
cilantro, chopped, to taste
1 14-ounce can lite coconut milk
- Place fish in a bowl, add the minced garlic and lime juice and lots of salt and pepper, and mix so that the pieces are well coated. Set aside
- In a large covered pan, add a little bit of olive oil (spread it around) and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes, and at least 1 tsp salt. Cook for a few minutes longer.
- Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
- Move about half of the vegetables to the side of the dish, leaving a layer on the bottom. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then spread the vegetables from the side back over top of the fish.
- Pour coconut milk over the fish and vegetables. Cover and cook 15 minutes on medium.