Halibut Moqueca with Sweet Potatoes and Toasted Cassava
Equipment
- Large Pot
- Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds halibut fillets, cut into large chunks
- 2 medium sweet potatoes, peeled and cubed
- 1 cup toasted cassava flour
- 1 can (14 ounces) coconut milk
- 4 ripe tomatoes, chopped
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
- Stir in the chopped tomatoes and cook for another 3 minutes until they begin to break down.
- Pour in the coconut milk and add the sweet potato cubes. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
- Add the halibut chunks to the pot. Cover and simmer for 8 minutes until the fish is opaque and flakes easily.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust seasoning if needed.
- While the stew rests, toast the cassava flour in a dry skillet over low heat for 2 to 3 minutes, stirring often until it turns lightly golden.
- Ladle the stew into bowls and sprinkle the toasted cassava flour and chopped cilantro over each serving.
Notes
Toast the cassava flour just before serving so it stays crisp against the creamy stew. If sweet potatoes are very firm, give them an extra 5 minutes of simmering before adding the fish. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Skillet, Knife, Cutting Board
Cuisine: Brazilian
Equipment: Large Pot, Skillet, Knife, Cutting Board