Simple Way to Prepare Any-night-of-the-week Brazilian fish stew: (moqueca)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Brazilian fish stew: (moqueca). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Brazilian fish stew: (moqueca), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brazilian fish stew: (moqueca) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brazilian fish stew: (moqueca) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Brazilian fish stew: (moqueca) using 20 ingredients and 3 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Brazilian fish stew: (moqueca):

1. 🌻For Fish:
2. 1 pound white fish- Cod, Sea Bass (cut into thicker pieces)
3. 1/2 tsp salt
4. 1 lime- zest and juice
5. 🌻For Sauce:
6. 2 –3 Tbsp coconut or olive oil
7. 1 onion- finely diced
8. 1/2 tsp salt
9. 1 cup carrot, diced
10. 1 red bell pepper, diced
11. 4 garlic cloves- rough chopped
12. 1/2 jalapeno, finely diced
13. 1 Tbsp tomato paste
14. 2 tsp paprika powder
15. 1 tsp cumin
16. 1 cup fish or chicken stock (I used chicken stock)
17. 1 & 1/2 cups tomatoes, diced (preferably fresh)
18. 1 (14 ounce) can coconut milk (liquid and solids)
19. 1/2 cup chopped cilantro
20. squeeze lime

Instructions to make to make Brazilian fish stew: (moqueca)

1. Rinse and pat dry the fish and cut into thick peices. Place in a bowl. Add salt zest from half the lime and 1 Tbsp lime juice. Massage lightly to coat all pieces well. Set aside.
2. In a large pan, heat the olive oil / coconut oil over medium high heat. Add onion and salt,and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
3. Add the coconut milk and taste and add more salt if you need. Nestle the fish in the stew and simmer gently until it’s cooked through, about 6-7 minutes. Taste and adjust salt and squeeze with lime. Serve over rice, or naan sprinkle with cilantro & lemon & lime slice

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