Brazilian Moqueca Fish Soup

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Samanta Ferraro | The Little Ferraro Kitchen
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  • Yield: 4 servings

Use any fish you have on hand for this stew: shrimp, cod, or halibut, for example.

Ingredients

2tablespoons coconut oil
Olive oil, for drizzling
1/2 yellow onion, chopped
1 red bell pepper, seeds removed and sliced
1 yellow bell pepper, seeds removed and sliced
1 jalapeño, chopped and seeds removed if too spicy
2 cloves garlic, chopped
1teaspoon paprika
Pinch of cayenne
1/2pound cod, cut into large 1-2 inch pieces
1/2pound sea bass cut into large 1-2 inch pieces
2cups vegetable or fish stock
1can coconut milk, full fat
1 lime, zested + lime cut into wedges
Salt and pepper, to taste
Green onions, chopped for garnish
1 large tomato, chopped (or 1 15 ounce can chopped tomatoes)
For the Brazilian rice
1/2 yellow onion, chopped finely
1 garlic clove, chopped finely
1cup jasmine rice
2cups vegetable stock
Salt and pepper, to taste
Green onions, chopped for garnish

Instructions

  1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
  2. Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
  3. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
  4. Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.
  5. While stew is cooking, make the rice: In a small pot, sauté chopped onion and garlic in olive oil until lightly caramelized. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice.
  6. Add vegetable stock and season with salt and pepper. Bring rice to a boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated.
  7. Fluff rice with a fork and garnish with chopped green onions.
  8. To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro and chopped green onions.

This recipe from Honest Cooking was republished with permission. It originally appeared on The Little Ferraro Kitchen as Moqueca (Brazilian Fish Soup).

Brazilian Moqueca Fish Soup

Samanta Ferraro | The Little Ferraro Kitchen