My interpretation of Brazilian seafood stew or moqueca uses just fish so Im calling it the weeknight version Its ready to serve in less than 30 minutes
Prep Time
32 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low
cover
and simmer until rice is tender and liquid has been absorbed
20 to 25 minutes.
Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft
3 or 4 minutes. Add tomato paste
garlic
paprika
cumin
and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble
let it simmer about 5 minutes.
Increase heat to medium-high. Stir in bell peppers
jalapeno peppers
and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake
about 5 minutes. Remove from heat. Add salt
cilantro
and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Chef John
