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 for half of the 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 cream or milk. One can is enough for cooking with 2 cups of rice.

This recipe makes a lot, but you can freeze cooked rice for later. I also found some shredded coconut on sale and mixed in a cup (reserving a couple of tablespoons to sprinkle on the plate) - this is optional.

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 (serves 4-6)

• 2 cup of rice - OK to cut all ingredients in half for a smaller recipe.
• 1 can of coconut milk or cream (about 13 ounces)
• 1 cup of shredded coconut - optional and reserve 2 tbsp. for garnishing.
• 1 cup of water
• Fresh cilantro or parsley - optional, it's just for a colorful serving.

Directions

Follow rice cooking directions. Just add water, coconut cream and shredded coconut (reserve some of the shredded to sprinkle onto cooked rice before serving) to rice. 

Bring to a boil, cover, reduce heat to low and cook another 20 minutes. Turn off heat and allow to set for about 5 minutes. 

Brown rice takes longer, about a 1/2 hour to 45 minutes total, again follow rice bag directions. Instant rice is the quickest and coconut cream blends in well. Optional to garnish with shredded coconut and fresh cilantro.