Moqueca Brazilian Fish Stew
Moqueca (Brazillian Portuguese Fish Stew)
Serves 4 to 6
Juice and rind of two limes
1 tablespoon ground cumin
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 pounds fish and shellfish (shrimp and cod work nicely. You want a thick dense type fish)
Pink Himalayan sea salt, about a teaspoon (or less if you are watching your sodium)
freshly ground black pepper, about a teaspoon
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
two large fresh tomatoes, sliced
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Pink Himalayan sea salt
freshly ground black pepper
Stir together the lime juice and rind, cumin, paprika, garlic, salt, and pepper in a bowl.
Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes.
Reduce heat to medium. Add the bell peppers, fish and shellfish, and diced tomatoes to the pot in layers.
Pour the coconut milk over the mixture. Cover the pot and simmer 15 to 20 minutes. Cook until the fish and shellfish is completely cooked through, another 5 to 10 minutes.
Garnish with chopped cilantro.