Recipe by dicentra
This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk."
Top Review by dannystratten
Excellent dish. Easy to make. always a hit. The choice of fish has proved to be flexible. We've made this with a variety of white fish, scallops, prawns, tofu. All worked great!
- 1⁄3 cup fresh lime juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3⁄4 cup minced green onion (about 1 bunch)
- 5 garlic cloves, minced
- 1 bay leaf
- 2 cups chopped tomatoes (about 2 large)
- 1⁄2 cup minced fresh cilantro, divided
- 2 (8 ounce) bottles clam juice
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 1 cup light coconut milk
- 1⁄4 teaspoon ground red pepper
Directions See How It's Made
- Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
- Heat oil in a large Dutch oven over medium heat.
- Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
- Increase heat to medium-high; add tomato, and cook 2 minutes.
- Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
- Discard bay leaf.
- Place one-third of vegetable mixture in a blender, and puree until smooth.
- Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
- Add coconut milk and red pepper to pureed vegetable mixture.
- Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
- Sprinkle with 1/4 cup cilantro.