Fish Stew (Brazilian Salvador Moqueca)

Brazilians call this dish Moqueca and it can vary a bit from region to region. This version hails from Salvador, a bustling city on the coast of Brazil, just north of Rio de Janeiro that offers up delicious seafood prepared using African influences and techniques. This part of Brazil is known for pairing fish with spicy chilies, lime and cooling coconut milk, which is a lovely combination. What I love about this Brazillian Fish Stew is how simple it is, and how quick it is to make. Quick enough for weeknights, and special enough for Sunday supper, either way, I think you will love this recipe for Moqueca. Serve it with rice or crusty bread to soak up all the delicious juices.

Fish:
1-1½ lbs firm white fish, such as; halibut, black cod or sea bass (thicker cuts are best)
½ tsp. kosher or sea salt
1 lime, freshly squeezed and zested

Stew/Sauce:
2–3 Tbsp. coconut or olive oil (or use Dende - Brazillian Red Palm oil for the best flavour)
1 onion, finely diced (red, white or yellow)
½ tsp. kosher or sea salt
1 cup carrot, diced
1 red bell pepper, diced
4 cloves garlic, rough chopped
½ jalapeno, finely diced
1 Tbsp. tomato paste
2 tsp. paprika
1 tsp. ground cumin (or whole seed)
1 cup fish or chicken stock
1½ cups tomatoes, diced, preferably fresh
1 (14 oz) can coconut milk (liquid and solids)
kosher or sea salt

To Serve:
½ cup fresh cilantro, scallions or Italian parsley, chopped
squeeze of lime

Serve over cilantro rice, basmati rice, black rice or everyday quinoa

Rinse and pat dry the fish and cut into 2" pieces. Place in a bowl. Add salt, 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 salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.

Add the coconut milk and taste and add more salt if necessary.

Nestle the fish in the stew and simmer gently until it's cooked through, about 4-6 minutes. Spoon the flavourful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. You can also finish this in a preheated 350°F (180°C/160°C fan, Gas Mark 4) oven.

Taste and adjust salt and squeeze with lime.

Serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.

Drizzle with a little olive oil if you like.

Makes 4 servings.