Brazilian Fish Stew (Moqueca de Peixe)

Brazilian Fish Stew (Moqueca de Peixe)
Photo by Randy Mayor

Ingredients

  • 2 cups chopped tomato (about 2 large)
  • 1 cup finely chopped red bell pepper
  • 2 cups finely chopped onion
  • 1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
  • ½ teaspoon freshly ground black pepper
  • 1 cup finely chopped green bell pepper
  • 1 cup light coconut milk
  • + 12 more ingredients
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon ground red pepper
    • 2 tablespoons olive oil
    • ¾ cup minced green onions (about 1 bunch)
    • 1 bay leaf
    • 2 (8-ounce) bottles clam juice
    • ½ cup minced fresh cilantro, divided
    • 1/3 cup fresh lime juice
    • 2 garlic cloves, minced
    • ½ teaspoon salt
    • 1 ½ pounds large shrimp, peeled and deveined
    • 5 garlic cloves, minced

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 co...

View full recipe at My Recipes

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