Brazilian Fish Moqueca Stew

One of our favourite home chefs John Nazari (@nazaris_touch) shared this recipe, though moqueca (pronounced Mo-Kuay-Ka) is a frequent menu item at the farm because of Arlen’s many years in Angola!

Ingredients

• 1 1/2 lbs thick cut firm white fish (try barramundi, pickerel or Greenland halibut!)
• Zest of one lime + its juice
• 1 medium red onion, diced
• 2 carrots, diced
• 1 small red pepper, diced
• 5 cloves garlic, chopped
• 1 jalapeño diced (seeds & ribs removed)
• 1 tbsp paprika
• 1 1/2 tsp cumin
• 2 tbsp tomato paste
• 1 cup chicken stock
• 2 medium tomatoes, diced
• 1 can (14 oz.) coconut milk
• 2 tbsp evoo
• 1/2 cup chopped cilantro – leaves only
• salt and pepper to taste

Directions

1. Pat dry & cut fish into 2 inch cubes. Sprinkle salt and half the zest, plus all lime juice, rub over fish, make sure all pieces are coated.
2. While fish sits, in a large sauce pan, heat extra virgin olive oil over medium high heat. Add onion, sauté 3 mins. Reduce heat to medium, add carrots all peppers, remainder of zest, garlic and jalapeno, cook 5 more mins.
3. Add tomato paste, spices and stock. Bring to simmer, then add tomatoes. Cover and simmer on med-low for 5 mins.
4. Add coconut milk and a pinch of salt. As it simmers for about 5-6 mins, spoon the broth over the fish to cook it well. Adjust seasoning as needed.
5. Sprinkle with cilantro and serve over rice.