Brazil Moqueca Baiana (Brazilian Fish Stew)

Chef

Dyogo

INGREDIENTS

Makes 5 portions.

450 g (1 lb) Fish (Cod,Haddock or Halibut), white, firm, cut into 3 inch chunks

227 g (1/2 lb) Shrimp,(26/30)peeled, deveined, raw or cooked

1 Lime, zest &  juice

To Taste Salt

To Taste Black Pepper

5 mL (1 tsp) Paprika - optional

30 mL (2 Tbsp) Olive Oil, divided

1 Garlic Clove, minced

0.5 – 1 Chili Pepper (Jalapeno or Serrano), fresh, finely chopped

1 Tomato, large, sliced

1 Bell Pepper, Red, sliced

½ Red Onion, sliced

0.25 Bunch Cilantro, Fresh, sprigs

200 mL (3/4 cup) Coconut Milk

200 mL (3/4 cup) Fish Stock or Vegetable stock

Additional Olive Oil as needed

PREPARATION

  1. Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.
  2. In a Dutch oven or large clay pot, heat olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.
  3. Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season lightly with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnish.
  4. Pour the coconut milk, stock and oil over top and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Do not overcook. Taste and adjust seasonings. Add more oil, if desired.
  5. To serve, garnish with the reserved cilantro and serve with rice.