This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 4
Ingredients
- 4 (4 ounce) fillets sea bass
- 4 tablespoons lime juice
- 3 cloves garlic, crushed
- salt to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons grated onion
- 3 tablespoons palm oil
- 1 large onion, cut into rings
- 1 ½ cups water
- ½ (14 ounce) can coconut milk
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, seeded and sliced
- 1 bunch chopped fresh cilantro
- ½ bunch green onions, chopped
Steps
- Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.
