Brazilian Fish Stew Moqueca
A vibrant and flavorful fish stew, cooked with coconut milk, peppers, and tomatoes for a taste of Brazil!
Ingredients:
4 white fish fillets e.g., tilapia, snapper, or cod
1 tbsp olive oil
1 onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
2 cloves garlic minced
1 14 oz can coconut milk
1 cup fish or vegetable broth
1 tomato diced
1/2 cup chopped cilantro plus extra for garnish
1 tsp ground paprika
1 tsp ground cumin
Juice of 1 lime
Salt and pepper to taste
Instructions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and bell peppers, cooking until softened about 5-7 minutes.
Add the garlic, paprika, and cumin, cooking for another 1-2 minutes, until fragrant.
Pour in the coconut milk and broth, and bring to a simmer. Add the diced tomato, lime juice, cilantro, and season with salt and pepper.
Add the fish fillets to the pot, cover, and simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily.
Garnish with additional chopped cilantro before serving.
Serve with rice or crusty bread to soak up the delicious broth.
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