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.
Find more soup recipes for every season and occasion in our cookbook
Williams Sonoma Soup of the Day, by Kate McMillan.