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Moqueca Fish Stew

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 07 December 2012 at 09:20
Saveur Magazine had published a spectacular article on fish stews from eastern Central America, the Caribbean Islands and the east coast of South America. I am placing this fish stew in the Caribbean Section as it can be prepared on any number of islands, and in particular the Latin Language speaking islands; Spanish, French and Portuguese. MOQUECA is a fish & shrimp stew in Brazilian Portuguese.
Moqueca Fish Stew ...
1 1/2 pounds of firm white fleshed fish; catfish, halibut, cod fish, hake, snapper, corvina, ma hi ma hi, and / or sea bass.
8 ounces of jumbo shrimp peeled and deveined
1/4 cup lime juice
8 cloves of garlic minced
Kosher salt and freshly ground black pepper
3 tblps. Evoo
1 1/2 small yellow onions ( 1 minced and 1/2 thinly sliced )
1 Italian green pepper stemmed, seeded and minced
2 ripe red tomatoes cored and minced
1 cup fish or vegetable stock
1 cup coconut milk ( fresh brown type if possible from Latin American Grocers )
2 tblsps. palm oil *** sub: annato oil
1/4 cup cilantro fresh herb minced
1/2 cup minced fresh basil genovese
* optional: can be served with rice or angel hair pasta capelletti
1) toss the fish and the shrimp with half the garlic, and salt and freshly ground blk. pepper & the lime juice
2) set aside to marinate a bit ( 1/2 hour - 1 hour )
3) heat olive oil & Annato Oil in a 6 quart Dutch oven over medium heat and add the remaining garlic, minced onion, minced green Italian pepper and cook until tender; about 6 mins.
4) add the minced tomatoes and cook until sauce like about 5 mins.
5) add the stock of choice and coconut milk, and palm oil and boil
6) drain the fish and shrimp and add to the pot
7) simmer until just cooked through 5 to 7 mins. and add the sliced onion
8) cover and cook another 5 mins.
9) stir in the cilantro, and then the basil, and re-adjust the salt and blk. fresly ground pepper.
ENJOY with angel hair or rice and Plantains ( platanos machos = tostones ); see recipe in Mexico for double fried Platanos Machos.
Serve with a lovely Chilean White Wine - Sauvignon Blanc ...
*** Hammer a nail into the little holes on 1 side of the coconut and pour the milk out into a strainer lined with cheese cloth.
*** Garnish with hard boiled eggs.
*** One can sub chicken, as you would prepare a Paella. This dish can be prepared in a Pallera Pan as well or clay earthenware tiella or cazuela or even a tagine in oven.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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