Ingredients with Measurements:
- 2 lbs of firm white fish (such as cod or halibut), cut into 2-inch pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers (1 red and 1 green), sliced
- 2 tomatoes, chopped
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of fish or chicken broth
- 2 tbsp of olive oil
- 2 tbsp of dendê oil (palm oil)
- 1 tbsp of paprika
- 1 tbsp of cumin
- 1 tbsp of coriander
- 1 tbsp of salt
- 1/2 tbsp of black pepper
- 1/4 cup of chopped cilantro
- 1 lime, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent.
3. Add the bell peppers and sauté for another 2-3 minutes until they start to soften.
4. Add the tomatoes, paprika, cumin, coriander, salt, and black pepper. Stir well and cook for 5-7 minutes until the tomatoes start to break down.
5. Add the coconut milk and fish or chicken broth. Stir well and bring to a simmer.
6. Add the fish pieces and dendê oil. Stir gently to coat the fish with the sauce.
7. Cover the pot and simmer for 10-15 minutes until the fish is cooked through and the sauce has thickened.
8. Garnish with chopped cilantro and lime slices.
9. Serve hot with rice or crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 10g
Cholesterol: 60mg
Sodium: 1200mg
Total carbohydrates: 13g
Dietary fiber: 3g
Sugar: 6g
Protein: 28g
Substitutions for ingredients:
- You can use any firm white fish for this recipe, such as tilapia or snapper.
- If you can't find dendê oil, you can substitute with regular vegetable oil.
- You can use chicken broth instead of fish broth.
Variations:
- You can add shrimp or mussels to the stew for a seafood medley.
- You can add diced potatoes or sweet potatoes for a heartier stew.
- You can add a chopped chili pepper for some heat.
Tips and tricks:
- Make sure to use a firm white fish that won't fall apart in the stew.
- Don't overcook the fish or it will become tough and rubbery.
- You can make this stew ahead of time and reheat it before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a lime wedge on the side.
Garnishes:
Garnish with chopped cilantro and lime slices.
Pairings:
This stew pairs well with rice or crusty bread.
Suggested side dishes:
- Brazilian cheese bread (pão de queijo)
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes until it thickens.
- If the stew is too thick, add more broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Moqueca de Peixe is a traditional Brazilian fish stew that originated in the state of Bahia. It's made with dendê oil, which is derived from the fruit of the African oil palm tree, and coconut milk, which reflects the influence of African and Portuguese cuisine on Brazilian food.
Flavor profiles:
This stew is rich and savory with a hint of sweetness from the coconut milk. The spices add depth and complexity to the dish.
Serving suggestions:
Serve this stew as a main course for a cozy dinner party or a family meal.
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Region: Brazilian