Brazilian Moqueca-Style Fish Stew with Tomatoes and Potatoes
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 1/2 pounds firm white fish fillets, cut into 2-inch pieces
- 2 tablespoons coconut oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 red bell peppers, sliced
- 3 medium Yukon Gold potatoes, cut into 1-inch cubes
- 4 ripe tomatoes, chopped
- 1 can (13.5 oz) coconut milk
- Juice of 2 limes
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and red bell peppers and cook for 5 minutes until the vegetables soften.
- Stir in the potatoes and tomatoes. Cook for another 3 minutes to let the tomatoes release some juices.
- Pour in the coconut milk and add 1/2 cup water. Season with salt and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes until the potatoes are tender.
- Add the fish pieces to the pot. Simmer uncovered for 6 to 8 minutes until the fish is cooked through and flakes easily.
- Remove from heat and stir in the lime juice. Taste and adjust salt and pepper if needed. Sprinkle with cilantro before serving.
Notes
Cut the potatoes into similar-sized cubes so they finish cooking at the same time as the fish. Leftovers reheat well the next day with a splash of water to loosen the broth, but avoid freezing because the coconut milk can separate. Serve with rice or crusty bread to catch every bit of the sauce.
Course: Soup
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife