"Moqueca" Brazilian Fish Stew

 

2 pounds fish like Sea Bass, or Salmon, cut in big bite size pieces

Salmon is not typical for this stew, but it tastes very good and is easily available 

Shrimps and/or mussels can also be added

 Marinade

4 garlic cloves, minced

3 tablespoons fresh lime juice

1 teaspoon coarse salt

1 tablespoon sweet paprika powder

3 teaspoons cumin

freshly ground pepper

Marinate fish for 2 hours

3 tablespoons olive oil

2 onions, sliced

1 tablespoon garlic, chopped

1 green pepper + 1 red pepper, deseeded and chopped

4 medium tomatoes, deseeded, and chopped

2 tablespoons tomato paste

chili flakes to taste

1 can coconut milk

1 cup fish stock

1 large bunch fresh cilantro

salt & freshly ground pepper to taste

1. in a large dutch oven, heat olive oil, and add onions. Cook until translucent.

2. add garlic, peppers, chili flakes, and half of the chopped cilantro, and cook for 2 minutes. Add tomato paste and stir until well combined.

3. pour in coconut milk and stock, season with salt and pepper

4. carefully lay the marinated fish pieces in sauce, bring to a boil, reduce heat, and simmer for 15 minutes 

5. at the end of the cooking time, add rest of cilantro.

Stir carefully with a rubber spatula so fish won't fall apart