Brazilian Fish Stew (Moqueca Baiana)
Common and one of the traditional foods in Bahia, Brazil; this fish stew recipe is a dream come true, especially for seafood lovers like me. With soft tender, melt in your mouth fish pieces, It has the perfect blend of spices, coconut, tomato sauce and all of your favorite seafood mixed into one pot and slow cooked to perfection. Simple to make and very delicious with a hint of sweetness from the coconut milk. Goes excellent with plain white rice. Find the rice recipe here.
Brazilian Fish Stew (Moqueca Baiana)Servings: 6 Servings
Prep Time: 10 minutes
Total Time: 30 minutes
Source: Elise Jackson
1 lb firm white fish fillet cut into cubes
1/2 lb salmon fillet cut into cubes
1 onion diced small
1/2 bell pepper diced small
1 tomato diced small
4 garlic cloves
1 can coconut milk (10-12 oz)
1 cup tomato sauce
1/4 cup water
1 tbsp sugar
2 tbsp cilantro
salt and pepper to taste
Season your fish with lemon, salt and pepper and lightly pan fry with a little olive oil just until browned. Set aside.
In a large pan, lightly sauté on medium heat, your onion, garlic, tomato and bell peppers in a little olive oil until starting to brown about 3 minutes. Add in Coconut milk, tomato sauce, water and sugar. Reduce fire to medium low heat and simmer for 20 minutes or until sauce thickens. Taste and Add, salt, pepper and sugar to sauce until you get your desired taste. (I like mine a bit on the sweeter end)
Add in your fish to the thickened sauce, cook approximately 2 more minutes. Turn off fire and add in a few squeezes of lemon juice and cilantro.
Ready to serve, with warm white rice
Note: Here I chose to use white fish and salmon fish filets, but this dish also goes great with whole fish and your favorite seafoods such as: shrimp, oysters, clams, scallops etc. Making a big pot with even a variety of seafoods also tastes great. I've had it like that before.
From my kitchen to yours