Brazilian Fish Stew (Moqueca Baiana) #lunch #dinner

Brazilian Fish Stew (Moqueca Baiana) #lunch #dinner

When I consider Brazilian nourishment, I quickly have dreams of flame broiled meat. In particular, Churrasco. Genuine amounts of flame broiled meat on goliath sticks with the servers strolling from table to table, cutting the meat straight from the stick onto my plate.

In light of the solid relationship of Brazilian sustenance with Churrasco (and furthermore on the grounds that I don't have a mammoth flame broil with a rotisserie) I thought sharing this conventional Brazilian fish stew would be something somewhat extraordinary!

This stew truly is very novel. The base of the soup is coconut milk, and I will in general partner coconut with exceptionally solid, hot flavors, similar to Caribbean, Thai, Malaysian and Indian nourishment.

It's exceptionally easy to make, with couple of fixings. That also is a pleasant change from most coconut based plans which regularly have numerous fixings to make a rich curry sauce.

Also try our recipe Seafood Fra Diavolo

Brazilian Fish Stew (Moqueca Baiana) #lunch #dinner #seafood #recipes #stew

A traditional Brazilian dish of fish and bell peppers (capsicum) in a delicately flavoured coconut base broth. Simple to make with everyday ingredients, this is such a different exotic way to serve up fish!!

Ingredients
FISH
  • 1 lb / 500g firm white fish fillet , no skin, cut into 1"/2.5cm cubes (Note 1)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • Black pepper
  • 1 tbsp olive oil
BROTH
  • 1 1/2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 small onion , finely diced (brown, yellow or white)
  • 1 large red bell pepper / capsicum , halved and sliced
  • 1 1/2 tsp sugar (any)
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 14 oz / 400ml coconut milk (I used low fat)
  • 14 oz / 400ml canned crushed tomatoes
  • 1 cup fish broth (or chicken broth or water)
FINISHES
  • 1 tbsp lime juice
  • 3 tbsp roughly chopped fresh cilantro / coriander

Instructions
FISH
  1. Combine the fish, lime juice, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
  2. Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
BROTH
  1. Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
  2. Add the bell peppers and cook for 2 minutes.
  3. Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
  4. Return the fish to the broth to reheat - about 2 minutes.
  5. Stir through lime juice.
  6. Garnish with cilantro/coriander and serve with rice.

Read more our recipe : Healthy Vegan Tofu Nuggets

Source : https://bit.ly/2WJ8DB5

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