Moqueca is a flavorful and creamy fish stew from Brazil. Tomato and bell pepper based sauce with a twist. This includes coconut milk and heavily flavored with cilantro. I say this up front for those of you that do not care for it. You can use any combination of shellfish and firm white fish. I prefer to use equal amounts of cod and large shrimp.
The tomato coconut sauce is brought to a rolling boil then turned off, add the fish and allow it to slowly cook in the residual heat in a lidded pot so the fish cooks evenly and not rubbery. You will also need the use of a strong food blender.
FISH PREPARATION
1 lb. cod, cut in 2-inch pieces
1 lb. large shrimp, shelled and deveined - 16/20 size
4 garlic cloves, smashed
1/4 tea. fresh cracked pepper
BASE
Part 1
1 red bell pepper, diced 1/2-inch pieces
1 green bell pepper, diced 1/2-inch pieces
2 Tbl. olive oil
Part 2
1 - 14 oz. can of tomatoes
1 cup onion, finely chopped
1 bunch of cilantro, stems only (reserve leaves)
>Blenderize all ingredients
Part 3
1 can coconut milk
1 lemon or lime, juiced
GARNISH
1 jalapeno, finely diced
1 cup onion, finely diced
cilantro, half a bunch of leaves
1/4 cup olive oil
2 tea. sugar
1 Tbl. apple cider vinegar
zest of 1 lime
salt to taste
>Blenderize all ingredients
Fresh cilantro leaves
Fresh lime juice
Prepare fish and shellfish cleaned and cut into edible pieces. evenly toss with garlic and pepper to coat, set aside.
Sauté red and green bell peppers in a large lidded pot or dutch oven until slightly softened (Part 1).
Pour blenderized (Part 2) tomato base and add to the sautéed bell peppers and sauté until some of the liquid is evaporated over medium heat, stirring to avoid scorching.
Turn up heat and add canned coconut milk (Part 3) and cook until full boil. When sauce is at full boil add fresh lemon juice and room temperature fish. Turn off heat, put lid on the pot and set aside. Trapped heat will gently cook fish without over cooking, approx. 20 minutes. This will give you time time to cook rice as your side dish
When ready to serve, add a portion of the garnish to the large pot to flavor and serve with a side of cooked rice. Remainder of garnish may be served with each individual serving to taste. Garnish with fresh cilantro leaves and lime juice.
