Moqueca, a traditional Brazilian fish stew, varies from region to region but always includes fish, tomatoes and onions. Here we add a dose of creamy coconut milk for extra richness. Feel free to replace the red snapper with whichever firm white fish looks freshest that day at the market.
Brazilian Fish Stew
- 1 can (14 1/2 oz./455 g) diced tomatoes
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 2 limes, 1 juiced and 1 cut into wedges
- l lb. (500 g) red snapper, cut into 2-inch (5-cm) pieces
- 2 Tbs. olive oil
- 1 small red bell pepper, seeded and diced
- 1 can (14 fl. oz./440 ml) coconut milk
- 1 cup (8 fl. oz./250 ml) chicken broth
- 1 cup (8 fl. oz./250 ml) bottled clam juice
- 3 green onions, white and tender green parts, chopped
- 2 Tbs. minced fresh cilantro
- Hot sauce, such as Tabasco
- Salt and freshly ground pepper
1. In a bowl, combine the tomatoes, onion, garlic, bay leaf and the juice of 1 lime. Add the fish to the bowl and gently spoon the marinade over to cover the fish. Cover the bowl and refrigerate for 1 hour.
2. Remove the fish from the bowl, brushing off the marinade, and set aside. In a large, heavy pot over medium-high heat, warm the olive oil. Add all of the marinade and the bell pepper to the pot and sauté until the vegetables are very soft, 8 to 10 minutes. Add the coconut milk, broth and clam juice and bring to a boil. Reduce the heat to low and add the fish. Cook until the fish begins to flake, 4 to 5 minutes. Gently stir in the green onions and cilantro. Season with a few drops of hot sauce and salt and pepper. Serve, passing the lime wedges at the table. Serves 4.
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Williams Sonoma Soup of the Day, by Kate McMillan.
Great recipe for a quick light stew on the weekend.
This was delicious ! I used unsweetened lite coconut milk and 1 inch bite size hake that looked good at fish monger. No need for hot sauce!