BRAZILIAN FISH STEW
Stews are a year round staple in my home; it’s my go to meal. My brother and his wife brought halibut that was caught by a friend in Alaska when they visited at Christmas and I needed the perfect recipe. I knew that I wanted to stew it but I wanted something different so I made Moqueca, a Brazilian fish stew that originates in the Bahia region. The fish is cooked in a lovely combination of tomato puree, coconut milk and palm oil. I didn’t have palm oil so I used olive oil instead. This is a lovely aromatic stew can be made with seafood such as crabs, lobster and shrimp; I added dried shrimp for even more flavor.
Brazilian Fish Stew
Adapted from Saveur
2 lbs halibut or cod, cut into chunks
½ cup dried shrimp
Juice of ½ lime
1 medium onion, sliced
1 bell pepper, thinly sliced
2 tbsp crushed garlic
2 cups tomato puree
1 cup vegetable broth
½ tsp black pepper
½ tsp salt
1 bay leaf
1 tsp olive oil
1 can coconut cream
Squeeze lime juice over fish and let sit for 5 minutes, then rinse. Sprinkle with salt and pepper then set aside. In a large pot over medium fire, add oil. When oil is hot, add onion and bell pepper and cook until tender, about 5 minutes then add the garlic and cook for an additional minute.
Add tomato puree, bay leaf, dried shrimp, vegetable broth and coconut milk and allow to simmer for about 10 minutes. Next add fish and cook for an additional 5 minutes or until the fish is cooked and easily flaked with a fork. Remove from heat and discard the bay leaf then sprinkle with cilantro to garnish. This is best served over hot rice.
This stew looks AMAZING. I am really wishing I had some right now, as I stare out the window at this blizzard. Looks so warm, hearty, and satisfying. Pinned!
This would definitely warm you right up!
I’m definitely going to make this soup on the weekend. I have all the ingredients to hand but want to make it when I have more time, so this weekend it is. Thanks for sharing Jehan 😉
Pleasing to the eyes. I am sure it tastes great too. Lovely colors.
OMG!!! I made this stew today. It taste delicious. I just love how the flavors came together.
That’s awesome Denise!
This looks so good! Just wondering though, do you have to use coconut milk or coconut cream? Also is it okay if I don’t have dried shrimp?
Nat, either would be fine, coconut cream would produce a richer sauce. If you don’t have dried shrimp use fresh.
Hi! I’ve made this recipe and it turned out AWESOME! The palm oil was expensive but had great flavor so I’m glad we splurged. If I were to add lobster, how long would I cook it for? Would giving it 5 mins with the fish be enough?
Thanks so much!
Sarah I unfortunately I cannot give you an accurate time as I don’t really cook with lobster. Seafood typically doesn’t take long to cook so I would think that the 5 mins would be enough if it’s cut into small chunks.