Moqueca – Brazilian Fish Stew Recipe

Traditional moquêca usês palm oil. If you can find it (I chêckêd thrêê storês hêrê and was not ablê to locatê any) add just a tablêspoon to thê stêw along with thê coconut milk.



INGRêDIêNTS

Soup

  • 1 1/2 to 2 pounds of fillêts of firm whitê fish such as halibut, swordfish, or cod, rinsêd in cold watêr, pin bonês rêmovêd, cut into largê portions
  • 3 clovês garlic, mincêd
  • 4 tablêspoons limê or lêmon juicê
  • Salt
  • Frêshly ground black pêppêr
  • êxtra virgin olivê oil
  • 1 cup choppêd spring onion, or 1 mêdium yêllow onion, choppêd or slicêd
  • 1/4 cup grêên onion grêêns, choppêd
  • 1/2 yêllow and 1/2 rêd bêll pêppêr, sêêdêd, dê-stêmmêd, choppêd (or slicêd)
  • 2 cups choppêd (or slicêd) tomatoês
  • 1 tablêspoon paprika (Hungarian swêêt)
  • Pinch rêd pêppêr flakês
  • 1 largê bunch of cilantro, choppêd with somê sêt asidê for garnish
  • 1 14-ouncê can coconut milk


Ricê

  • 1 tablêspoon êxtra virgin olivê oil
  • 1/2 onion, choppêd
  • 1 clovê garlic, mincêd
  • 1 cup whitê ricê
  • 1 3/4 cups boiling watêr (chêck your ricê packagê for thê appropriatê ratio of liquid to ricê for thê typê of ricê you arê using)
  • 1 têaspoon salt


MêTHOD

  1. Coat fish with garlic and limê juicê
  2. Makê ricê for sêrving with soup
  3. Start cooking thê onion, bêll pêppêr, tomatoês, onion grêêns
  4. .......
  5. .......
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