We’ve just returned from a week’s vacation in Asturias which is in Northern Spain.  Being on the coast, this place is blessed with the freshest fish.  Charming fishing villages dot the entire coastline. I had decided before we even arrived, that I was going to gorge on fish dishes the entire week that we were there, and you know what?  I did exactly that.  I’ve said in the past that I could easily live on a fish and vegetarian diet and this past week proved that I could do it. 🙂 This recipe is not really from Spain, but rather from Brazil. I’ve adapted it and followed several different recipes to come up with this version.  I’ll write more about the fishing villages and the fresh bounty from the coastal region in Spain in another post.

 

Like I said earlier, this was a mish mash of various recipes put together.  Of course, I added the eggplant just to give it some extra fiber and also because it was just waiting to be used 🙂

Brazilian fish stew

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • lime or lemon juice
  • 1 1/2 lb white firm fish (I used salmon)
  • 3 fresh tomatoes diced
  • 1 tablespoon tomato taste
  • 1/2 cup sour cream
  • 3/4 cup coconut milk
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 whole red bell pepper, sliced
  • 1 whole green pepper, sliced
  • 1/4 cup green onions chopped
  • salt to taste
  • pepper to taste
  • a pinch of red pepper flakes
  • 1 tablespoon fresh cilantro

Method

  1. Heat oil in a large skillet.  Add onion and garlic, cook until fragrant.  Add the chopped tomatoes.  Cook for a while, then add tomato paste and sauté on a low fire till all the ingredients come together.  Add red and green peppers and continue to sauté and cook.  Next, add ground cumin and sweet paprika ensuring that it all comes together before you add the coconut milk.
  2. Add coconut milk and sour cream and cook for about 5 minutes.
  3. Add salt and pepper to taste.  Add the red pepper flakes.
  4. Now add the fish and cover and cook for about 10 minutes.  Add the lemon/lime juice.
  5. When cooked through, remove from stove and sprinkle fresh cilantro and green onions.

Quick, easy and very satisfying!

9 Replies to “Brazilian Fish Stew (Moqueca)”

    1. The trip was amazing….. trying to get a post together for this week, but can’t decide which areas to cover, they were all so beautiful. I’ve been trying to keep up with the posts, but haven’t been good about catching up on other blogs, so I’ll have to remedy that soon. 🙂

      Liked by 1 person

  1. What a perfect dish for our abundance of super fresh cod and salmon just now. I love your fusion of flavours. Portuguese-Asian with a touch of Morocco (it was the aubergine that did it) is how it looks to me. Simple ingredients for a classy looking dish. Can’t wait to cook this one.

    Liked by 1 person

    1. Thanks Ron, and welcome to my blog’s space 🙂 I’m so glad you like fish too, and by the sounds of it, you enjoy all the fusion flavors too. With the cooler weather around the corner, I know this will be cooked again and again. Thanks again for stopping by and introducing yourself. I’m already following you and can’t wait to take a look into your space.

      Like

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