Summery Brazilian Fish Stew (aka Moqueca) with coconut milk, lime and jalapeño – a summery seafood dish, perfect for alfresco dining! | www.feastingathome.com
Serve with rice
Rinse and pat dry the fish and cut into four pieces. Place in a bowl. Add garlic, salt, jalapeño, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
In a large saute pan, heat the olive oil over medium high heat. Add onion and sauté 2-3 minutes. Turn heat down to medium, add garlic and cook 2 more minutes. Add peppers and sauté until tender, about 7-8 minutes, stirring often.
Add tomatoes, coconut milk and stock. Bring to a simmer for a few minutes. Taste broth and add salt if necessary.
Nestle the fish in the saute pan along with the rest of the marinating juices. Spoon the flavorful coconut broth over the fish and cook until desired doneness, 4-5 minutes, or longer for thicker pieces. ( You can also finish in a 350F oven).
To serve, sprinkle with cilantro and a squeeze of lime. Drizzle with a little olive oil if you like.
Serve with rice or crusty bread to mop up all the juices.