Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 can (14 oz.) coconut milk
- 1 tbsp. olive oil
- 1 tbsp. palm oil (optional)
- 1 tbsp. tomato paste
- 1 tbsp. lime juice
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. red pepper flakes
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil and palm oil (if using) in a large pot or Dutch oven over medium heat.
2. Add onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add red and green bell peppers and sauté for another 2-3 minutes.
4. Add chopped tomatoes, tomato paste, lime juice, salt, black pepper, paprika, cumin, coriander, and red pepper flakes. Stir well to combine.
5. Add coconut milk and stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes until the vegetables are tender.
7. Add the fish chunks to the pot and gently stir to combine.
8. Cover the pot and simmer for another 10-15 minutes until the fish is cooked through.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 13g
Protein: 20g
Sodium: 630mg
Sugar: 6g
Substitutions for ingredients:
- Any firm white fish can be used instead of the suggested fish fillets.
- Red and green bell peppers can be substituted with any other color of bell peppers.
- Fresh tomatoes can be substituted with canned diced tomatoes.
- Palm oil can be omitted if not available.
Variations:
- Shrimp can be added along with the fish for a seafood medley.
- Vegetables such as zucchini, carrots, or eggplant can be added for more variety.
- A splash of white wine can be added for extra flavor.
Tips and tricks:
- Make sure to cut the fish into even-sized chunks for even cooking.
- Do not overcook the fish or it will become tough and rubbery.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored 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 and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped.
Pairings:
- Crusty bread or rice can be served on the side to soak up the flavorful broth.
- A crisp green salad can be served as a refreshing side dish.
Suggested side dishes:
- Crusty bread or rice
- Green salad
Troubleshooting advice:
- If the stew is too thick, add a splash of water or broth to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Moqueca de Peixe com Leite de Coco is a traditional Brazilian fish stew that originated in the state of Bahia. It is typically made with local fish, coconut milk, and palm oil, and is seasoned with a blend of spices and herbs.
Flavor profiles:
This dish is rich and flavorful, with a creamy coconut broth and a blend of spices that give it a slightly sweet and spicy flavor.
Serving suggestions:
Serve the stew in individual bowls and garnish with fresh cilantro.
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Region: Brazilian