Moqueca - Brazilian Fish Stew

This hearty fish stew uses red palm oil for it's distinctive nutty flavor.

Brazilian Fish Stew (Moqueca)

·         1 – 1 1/2 pounds firm white fish - Halibut, Black Cod, Sea Bass (thicker cuts are best)

·         ½ teaspoon salt

·         one lime- zest and juice

·         2–3 tablespoons coconut or olive oil (or use Dende – Red Palm oil for the best flavor!)

·         1 onion- finely diced

·         1/2 teaspoon salt

·         1 red bell pepper, diced

·         4 garlic cloves- rough chopped

·         1 tablespoon tomato paste

·         2 teaspoons paprika

·         1 teaspoon ground cumin (or whole seed)

·         1 cup fish or chicken stock

·         1 1/2 cups tomatoes,

·         1 14 ounce can coconut milk ( liquid and solids)

·          more salt to taste

·         ½ cup chopped cilantro, scallions or Italian parsley

·         squeeze of lime

 METHOD

1. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.

2. In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons red palm oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.

3. Increase the heat to high, add the peppers and tomatoes. Season with salt and pepper. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.

4. Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.

5. Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the fish. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes. 

6. Remove from heat, drizzle in the remaining 1 tablespoon red palm oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.