Fish Stew (Brazilian Bahia Moqueca)

A light and tropical Brazilian Fish Stew, Moqueca brings coconut milk and citrus together in a tasty dinner recipe. Moqueca is a Brazilian recipe that comes from the Northeastern region of Bahia. You'll find many variations on the dish using different types of seafood from fish to shrimp, even crab, but the basics are always the same: onion, garlic, cilantro, tomatoes, and a lightly creamy sauce from coconut milk. The fish stew is traditionally served with white rice to soak up all the delicious broth. The stew gets a nice brightness from the lime and tomatoes, but it's the coconut milk that really brings this stew together. Creamy enough to round out the flavours, but light enough to keep the stew from getting too heavy, the coconut milk really does make this a perfectly comforting stew for this time of year. The name Moqueca refers to the sauce, so you can have a Moqueca with any number of different types of seafood. The main thing you want to keep in mind when you are choosing your fish is that it should be firm so that it doesn't fall apart in the simmering broth. Haddock, cod, grouper, striped bass, red snapper, mahi mahi, and swordfish are all great choices. Shellfish is also often mixed into the stew. Shrimp, prawns, lobster, crab meat, mussels, etc are great choices. We kept our stew simple, just using some nice firm haddok. But, feel free to use this recipe as a starting off point, and throw in whatever seafood sounds tasty to you.

Marinade:
¼ cup lime juice, freshly squeezed (from about 2 limes)
2 cloves garlic, minced
½ tsp. kosher or sea salt
½ tsp. black pepper, freshly ground
1½ lbs firm white fish, such as; halibut or cod, cut into 2" pieces

To Serve:
2 cups white rice, dry
½ tsp. kosher or sea salt

Stew:
2 tsp. extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
¼ tsp. red pepper flakes
2 large tomatoes or 1 (14 oz) can of diced tomatoes, undrained, diced
4 scallions, chopped
¼ cup fresh cilantro, chopped
1 tsp. paprika
2 cups fish stock or clam juice, vegetable broth or equal amounts of both
1 bay leaf
1 cup light coconut milk

Garnish:
fresh cilantro, chopped

In a small bowl, mix together lime juice, garlic, kosher or sea salt, and pepper. Place the fish in a flat dish with high sides. Add the marinade, turning the fish to coat it with the marinade. Marinade the fish for 15-30 minutes.

Start the rice. Place the dry rice in a saucepan with 3 cups of water (or as much water as specified on the pkg directions). Add the kosher or sea salt. Cover the saucepan and bring the mixture to a boil. Reduce the heat to medium low and cook for 10-15 minutes, until the liquid has been absorbed. When done, remove the rice from the heat and let stand, covered for 10 minutes, or until the stew is done.

Once the fish is marinating and the rice is cooking, heat the extra-virgin olive oil in a large Dutch oven or 2 qt soup pot, over medium-high heat. Add the onion, green and red bell peppers, garlic, red pepper flakes. Sauté until the veggies begin to soften, about 5-6 minutes, stirring often.

Add the diced tomatoes, scallions, chopped fresh cilantro and paprika. Mix well. Nestle the marinated fish pieces into the veggie mixture and pour in all of the remaining marinade. Add the fish stock and bay leaf. Bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 10 minutes.

Remove the bay leaf and add the coconut milk. Bring the mixture back to a boil and simmer 5 minutes, uncovered. Taste the Moqueca and season with kosher or sea salt and pepper if your tastes desire.

Serve the soup over top of the white rice, sprinkled with fresh cilantro.

Makes 4 servings.