A highly typical and traditional Brazilian cuisine from the Northeast is this fish stew, or moqueca. Its peculiar flavor is a result of the palm oil. Serve hot with coconut or white rice.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) fillets sea bass
- 4 tablespoons lime juice
- 3 cloves garlic, crushed
- salt to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons grated onion
- 3 tablespoons palm oil
- 1 large onion, cut into rings
- 1 ½ cups water
- ½ (14 ounce) can coconut milk
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, seeded and sliced
- 1 bunch chopped fresh cilantro
- ½ bunch green onions, chopped
Instructions
- Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.
- You can also use grouper instead of sea bass.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 16 g |
| Sodium | 144 mg |
| Sugars | 7 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was accurate, based on food experiences living in Brazil.
Muito Bom