MOQUECA

MOQUECA (BRAZILIAN FISH STEW)

INGREDIENTS

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions

3 cloves garlic, minced

4 Tbsp lime or lemon juice

Salt

Freshly ground black pepper

Olive oil

1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

1/4 cup green onion greens, chopped

1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

2 cups chopped (or sliced) tomatoes

1 Tbsp paprika (Hungarian sweet)

Pinch red pepper flakes

1 large bunch of cilantro, chopped with some set aside for garnish

1 14-ounce can coconut milk

Rice

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, minced

1 cup white rice

1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)

1 teaspoon salt

METHOD

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

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