Moqueca - Brazilian Fish Stew

Creamy with coconut milk, this Brazilian-style fish stew is a sumptuous contrast of flavors. Also added are Fish fillets marinated in citric lime juice. Canned tomatoes, fresh chopped bell pepper and onion give crunch and body to the stew.

It all comes together quickly. Just marinate fish in the lime juice while the stew cooks for 15 minutes, then add fish -- it's ready to serve in a few more minutes when fish becomes flaky.

I always find canned coconut milk (or cream) at my local 99c only Store. And small packages of fish are usually carried for one dollar per 4 oz. steak in the frozen deli case of my local chain grocery store. Canned tomatoes, onion and bell pepper economically fill in the other stew ingredients.

Try out the unusual melange of flavors that make up my Moqueca - Brazilian Fish Stew. 

Ingredients (serves 2 - 3)

• 1 onion - chopped
• 2 bell peppers - red and/or green chopped.
• 2 -3 small packages of fish - about 8 to 12 ounces total, or any local fish on sale.
• 1 tablespoon of lime or lemon juice - fresh or bottled.
• 1 can (about 14 oz.) of coconut milk
• 1 can of tomatoes (about 14 oz.) - crushed, chopped or whole (breaking it apart as it cooks).
• 2 tablespoons of oil.
• Salt and pepper to taste.

Directions
In a bowl or plate drizzle fish with lime or lemon juice. Allow to marinate for about 15 minutes while sauteing veggies and cooking stew.

In a large pan or pot saute chopped bell peppers and onion over a medium heat for 5 - 10 minutes.

Pour in coconut milk and canned tomatoes. Bring to a boil, reduce heat and cook for 10 minutes. Finally, add fish and cook until fish is flaky and done, 10 - 15 minutes depending on thickness of fish filets.

Serve over rice or anything that soaks up the sweet coconut sauce.

Coconut Rice

A sweet and savory side, Coconut Rice takes typical boring rice to a whole new level of flavors. You can make this recipe with white, brown rice, or a combination of both. Just follow your normal rice cooking directions, substituting flavorful coconut cream instead of water.

I find coconut cream or milk on sale all the time and rice is just plain cheap anywhere. Coconut juice or water is more subtle and may not be enough to flavor the rice, so stay with coconut cream or milk. One can is enough for cooking with a cup of rice.

I also found some shredded coconut on sale for a more intense coconut flavor. Just mix in some.

So get out your favorite stir-fry recipe, or use one of mine, or serve my festive Coconut Rice with your holiday roasted bird - it will please your guests and family.


Ingredients

• 3/4 cup of Rice - white or brown rice.
• 1 can of Coconut Milk or Cream (about 13 ounces).
• Shredded Coconut - optional. Add 2 tablespoons for garnishing.

Directions

Add rice and coconut milk or cream to a pot with a cover. 

Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Turn off the heat and allow to set for about 10 minutes. 

Brown rice takes longer, about a 1/2 hour, again follow rice bag directions. Instant rice is the quickest. 

For extra coconut flavor sprinkle on some shredded coconut.