Ingredients with Measurements:
- 1 lb of white fish fillets (such as cod or tilapia), cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of diced tomatoes (14 oz)
- 1 can of coconut milk (14 oz)
- 2 tbsp of olive oil
- 1 tbsp of paprika
- 1 tbsp of cumin
- Salt and pepper to taste
- 1 lime, sliced
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced bell peppers and cook for another 2-3 minutes until softened.
4. Add the can of diced tomatoes, paprika, cumin, salt, and pepper. Stir to combine.
5. Add the chunks of fish to the pot and gently stir to coat with the tomato mixture.
6. Pour the can of coconut milk over the fish and vegetables.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the fish is cooked through and the sauce has thickened.
8. Serve the Moqueca de Peixe hot, garnished with fresh cilantro and lime slices.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Fat: 22g
Protein: 20g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- You can use any white fish fillets, such as haddock or halibut, instead of cod or tilapia.
- If you don't have canned diced tomatoes, you can use fresh tomatoes instead.
- You can substitute the can of coconut milk with heavy cream or half-and-half for a creamier sauce.
Variations:
- You can add shrimp or mussels to the Moqueca de Peixe for a seafood medley.
- You can add diced potatoes or sweet potatoes for a heartier dish.
- You can add a tablespoon of red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to not overcook the fish, as it can become tough and rubbery.
- You can marinate the fish in lime juice and salt for 30 minutes before cooking for added flavor.
- Serve the Moqueca de Peixe with rice or crusty bread to soak up the delicious sauce.
Storage instructions:
- Store any leftover Moqueca de Peixe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Moqueca de Peixe in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Moqueca de Peixe in a large bowl or individual bowls.
- Garnish with fresh cilantro and lime slices for a pop of color.
Garnishes:
- Fresh cilantro
- Lime slices
Pairings:
- Serve with rice or crusty bread to soak up the sauce.
- A side salad with a vinaigrette dressing pairs well with the Moqueca de Peixe.
Suggested side dishes:
- Rice
- Crusty bread
- Side salad
Troubleshooting advice:
- If the sauce is too thin, you can simmer the Moqueca de Peixe for a few more minutes to thicken it up.
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Moqueca de Peixe is a traditional Brazilian fish stew that originated in the state of Bahia.
Flavor profiles:
- The Moqueca de Peixe has a rich and creamy sauce with a hint of spice from the paprika and cumin. The fish is tender and flaky, and the bell peppers add a sweet crunch.
Serving suggestions:
- Serve the Moqueca de Peixe hot with rice or crusty bread for a comforting and satisfying meal.
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Region: Brazilian