Brazilian Fish Stew

 

(In Portugese: Moqueca de Peixe)

We are always ready to take a trip anywhere in the world. Unfortunately, that’s not always possible! This recipe will transport you to the coastal, tropical Bahia State of Brazil. Use whatever freshest seafood is available. Barb L.

Serves: 6

Ingredients:

For the Fish Marinade:

1/3 cup fresh lime juice (about 3 limes)

½ tsp salt

½ tsp freshly ground black pepper

2 cloves garlic, minced (you’ll need more later so might want to mince it all now)

1 (1 ½ pound) sea bass, halibut fillet, cod, or other white fish, cut into ½ inch wide x about 3” long strips

1 ½ pounds large shrimp, peeled and deveined

For the Veggie Base:

2 Tbsp Flying Olive Garlic, Cilantro and Roasted Onion, Baklouti Green Chili or a Combination of Choice of Extra Virgin Olive Oils (I used a combination of 1/3 Garlic, 1/3 Cilantro and Roasted Onion, and 1/3 Baklouti Green Chili)

2 cups finely chopped onion

2 cups finely chopped bell peppers: yellow, orange, and red give the stew a  more attractive color, but any mixture of colors works here)

¾ cup minced green onions (about 1 bunch, root end removed, white and light green parts only)

5 garlic cloves, minced

1 bay leaf

For Finishing up the Stew:

2 cups chopped tomato (about 2 large)

½ cup minced fresh cilantro, divided

2 (8-oz) bottles clam juice

1 (14 ½ ounce) can fat-free low-sodium chicken broth

1 cup light coconut milk

¼ tsp ground red pepper

Directions:

Combine the lime juice, salt, pepper, garlic, fish, and shrimp ingredients in a large bowl or zip-lock bag and toss to coat. Marinate in the refrigerator for 30 minutes.

Meanwhile, heat a large Dutch oven over medium heat. Add the Flying Olive EVOO(s) of Choice to the pan and swirl to coat. Add onion, peppers, green onions, garlic, and bay leaf. Cook 6 minutes, stirring occasionally. Increase the heat to medium-high and add the tomato. Cook 2 minutes. Add ¼ cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard the bay leaf.

Place one-third of the vegetable mixture in a blender or food processor (cover the hole with a clean towel) and puree until smooth. As you complete each third, pour the pureed veggie mixture into a large bowl. Repeat the procedure with the remaining veggie mixture. Pour pureed veggies back into the Dutch oven. Add the coconut milk and red pepper (if using Baklouti Green Chili EVOO above, taste before adding this ingredient so your stew isn’t too spicy for you) to the pureed veggie mixture. Bring to a boil over medium-high heat and cook 3 minutes. Add the fish mixture and cook 3-5 minutes or until the fish is done, being careful not to overcook the shrimp and fish. Sprinkle with the remaining ¼ cup cilantro. Serve.

Inspired by a recipe in the fascinating and beautiful cookbook by David Joachim, Global Kitchen,Cooking Light. Oxmoor Press, 2014.

Submitted by Barb L.