Coconut Fish Stew (Moqueca)
Ready in under 30 minutes, this coconut fish stew is made with tender seafood simmered in a tangy tomato based coconut milk broth.
Servings: 4 servings
Calories: 282kcal
Ingredients
- ½ pound large shrimp
- ½ pound white fish cut in 2" pieces
- 6-8 sweet cherry peppers pureed
- 1 cup coconut milk
- ½ teaspoon ginger paste
- ½ red onion diced
- 1 can diced tomatoes
- 2 teaspoons tomato paste
- 1 cup fish stock
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- cilantro for serving
- 2 teaspoons Dende oil for serving (optional)
Instructions
- Puree the cherry peppers in a food processor or blender.
- Combine all the ingredients, except the seafood, cilantro and dende oil, in a Dutch oven and bring to a simmer.
- Cook for 2-3 minutes then remove from heat.
- Add the shrimp and fish, cover and let sit for 10-15 minutes to cook the seafood.
- Serve it over jasmine rice or with a big chunk of crusty homemade bread. Garnish with chopped cilantro and a few drops of dende oil.
Notes
- If you want a thicker stew, add more seafood or less coconut milk and broth. If you want a thinner stew, add more coconut milk or broth.
- Don't simmer the broth after you add the seafood as it will cause it to become tough - let it sit undisturbed for 10-15 minutes until it is opaque and cooked through.
- Cut the fish into uniform pieces pieces so it cooks evenly.
Nutrition
Serving: 1cup | Calories: 282kcal | Carbohydrates: 9g | Protein: 27g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 999mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 5mg