Brazilian Moqueca Fish Soup

Name: Brazilian Moqueca Fish Soup
Ingredients: 1/2pound cod, cut into large 1-2 inch pieces; 1/2pound sea bass cut into large 1-2 inch pieces; 2 cups vegetable or fish stock; 1 can coconut milk, full fat; 2 tablespoons coconut oil; 1/2 yellow onion, chopped; 1 red bell pepper, seeds removed and sliced; 1 yellow bell pepper, seeds removed and sliced; 1 jalapeño, chopped and seeds removed (if too spicy); 2 cloves garlic, chopped; 1teaspoon paprika; Pinch of cayenne; 1 lime, zested + lime cut into wedges; 1 large tomato, chopped (or 1 15 ounce can chopped tomatoes); Salt and pepper, to taste; Green onions, chopped for garnish; Olive oil, for drizzling; 1/2 yellow onion, chopped finely; 1 garlic clove, chopped finely; 1cup jasmine rice; 2cups vegetable stock; Salt and pepper, to taste; Green onions, chopped for garnish

DinnerMain CourseSoup

2,347 1

Brazilian Moqueca Fish Soup

Recipe by Sandra MyersCourse: Main, DinnerCuisine: BrazilianDifficulty: Medium

Servings

servings

Ingredients

For Fish Soup
1/2pound cod, cut into large 1-2 inch pieces
1/2pound sea bass cut into large 1-2 inch pieces
2 cups vegetable or fish stock
1 can coconut milk, full fat
2 tablespoons coconut oil
1/2 yellow onion, chopped
1 red bell pepper, seeds removed and sliced
1 yellow bell pepper, seeds removed and sliced
1 jalapeño, chopped and seeds removed (if too spicy)
2 cloves garlic, chopped
1teaspoon paprika
Pinch of cayenne
1 lime, zested + lime cut into wedges
1 large tomato, chopped (or 1 15 ounce can chopped tomatoes)
Salt and pepper, to taste
Green onions, chopped for garnish
Olive oil, for drizzling
For Brazilian rice
1/2 yellow onion, chopped finely
1 garlic clove, chopped finely
1cup jasmine rice
2cups vegetable stock
Salt and pepper, to taste
Green onions, chopped for garnish

Directions

Heat coconut oil and olive oil in a large pot over medium heat. Add chopped onion, bell peppers and jalapeño and fry until lightly soft, about 5-8 minutes.
Add chopped garlic, paprika and cayenne. Stir to combine and cook for another 1-2 minutes.
Add chopped tomatoes with their juice. Stir well and cook for 1-2 minutes more until juice evaporate a bit.
Pat dry fish with a pepper towel and season with salt and pepper on both sides. Lay down on top of the vegetables and pour vegetable stock and coconut milk over. Add lime zest and season with salt and pepper.
Cover with a lid and cook for about 20-30 minutes on medium-low heat; until fish is cooked through.
To make rice, sauté chopped onion and garlic with olive oil in a small pot until lightly caramelized.
Add jasmine rice and stir to coat thoroughly.
Stir in vegetable stock and season with salt and pepper. Bring to a boil, then lower heat to a simmer and let it cook for about 20 minutes, until liquid has evaporated.
Fluff rice with a fork and garnish with chopped green onions.
To serve, spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro and chopped green onions.
Enjoy!

Notes

Source: littleferrarokitchen.com

Fish Soup