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Moqueca – Brazilian Fish Stew

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It’s Wednesday and I’ve been thinking a lot about believing in things happening for a reason.

You see, a good friend of mine and I met up for dinner last night and we happened to meet through friends in Vancouver when we both lived there. She left that Canadian city and not long after, I did too. There wasn’t much contact, although the posts on moving to London just as I was packing my bags for this city made me suggest we catch up when we once again call the same city home.

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Two acquaintances brought together through mutual friends and a country we both fell in love with. And now a year later our catch ups are more regular and we are simply friends.

Some might say I met her for a reason as she’s been a back bone when London hasn’t been particularly kind. Her humor has kept me laughing even when things aren’t very funny.

So was meeting her in that rainy, mountain framed city for a reason or was it luck?

How do you feel on this subject? Do you believe in happy coincidences or do things happen for a reason?

One thing that should happen for a reason is that you make this fish stew, known locally as Moqueca and full of spring/summer flavors. It’s a simple recipe to try and a hearty meal to consume.

Moqueca – Brazilian Fish Stew
Adapted from Simply Recipes
Serves 6

Ingredients:
1 pound/2.2 kilos firm fish fillets, bones removed and cut into 1 1/2 inch portions
3 gloves garlic, peeled and crushed
4 tablespoons lemon juice
1 medium onion, finely chopped
1/2 green and red bell pepper, seeded and finely chopped
1 tablespoon paprika
1 teaspoon chili flakes
3 large tomatoes (equals 2 cups), roughly chopped
2 scallions, finely chopped
Handful of cilantro, roughly chopped
400ml can coconut milk
3 tablespoons lemon juice
Seasoning to taste

Directions:
Place the fish in flat dish, spread the garlic over and pour the lemon juice over. Season with salt and pepper and cover. Refrigerate while you prepare the base of the stew.

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In a deep pot on medium heat pour a little olive oil. Add the onion and cook covered for approximately 3 minutes until softened. Add in the bell peppers, paprika and chili flakes, stirring to combine. Cover and cook for a further 3 minutes or until softened.

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Add the tomatoes and scallions and the cilantro, stir to combine and cook for a further 5 minutes, uncovered.

Remove half the cooked vegetables, setting aside (you’ll return immediately). Lay the fish over the remaining vegetables in the pot and spoon the removed vegetables over the fish. Pour in the coconut milk and let simmer.

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Reduce the heat, cover and cook for a further 15 minutes.

Spoon into bowls, sprinkle over cilantro and serve immediately.

Note:
This dish can be served with rice, so prepare rice according to instructions, allowing for 1/4 cup rice per person.

You want the stew to taste equal lemon juice, coconut milk, vegetables, so extra juice or seasoning may be required.

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Moqueca – Brazilian Fish Stew

Serving Size: 6

Moqueca – Brazilian Fish Stew

Ingredients

  • 1 pound/2.2 kilos firm fish fillets, bones removed and cut into 1 1/2 inch portions
  • 3 gloves garlic, peeled and crushed
  • 4 tablespoons lemon juice
  • 1 medium onion, finely chopped
  • 1/2 green and red bell pepper, seeded and finely chopped
  • 1 tablespoon paprika
  • 1 teaspoon chili flakes
  • 3 large tomatoes (equals 2 cups), roughly chopped
  • 2 scallions, finely chopped
  • Handful of cilantro, roughly chopped
  • 400ml can coconut milk
  • 3 tablespoons lemon juice
  • Seasoning to taste

Instructions

  • Place the fish in flat dish, spread the garlic over and pour the lemon juice over. Season with salt and pepper and cover. Refrigerate while you prepare the base of the stew.
  • In a deep pot on medium heat pour a little olive oil. Add the onion and cook covered for approximately 3 minutes until softened. Add in the bell peppers, paprika and chili flakes, stirring to combine. Cover and cook for a further 3 minutes or until softened.
  • Add the tomatoes and scallions and the cilantro, stir to combine and cook for a further 5 minutes, uncovered.
  • Remove half the cooked vegetables, setting aside (you'll return immediately). Lay the fish over the remaining vegetables in the pot and spoon the removed vegetables over the fish. Pour in the coconut milk and let simmer.
  • Reduce the heat, cover and cook for a further 15 minutes.
  • Spoon into bowls, sprinkle over cilantro and serve immediately.
  • Notes

    This dish can be served with rice, so prepare rice according to instructions, allowing for 1/4 cup rice per person.

    You want the stew to taste equal lemon juice, coconut milk, vegetables, so extra juice or seasoning may be required.

    Adapted from Simply Recipes

    http://roamingtaste.com/moqueca-brazilian-fish-stew/

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