It's getting cold now and stews are so comforting in the winter. I love a variety of fish stews from a french Bouillabaise to a Thai fish soup. So when I discovered this Moqueca, I searched several recipes. My favorites are from the New York Times and Simply Recipes. They grab a little Spanish with a touch of Asian, I couldn't resist...
- 2 lbs fish - 1 lb Seabass, 1 lb Salmon (Click here for Sampler Special)
- 1/2 lb shrimp (Optional)
- 4 cloves garlic, minced
- 4 tablespoons lime juice
- Freshly ground black pepper
- Extra virgin olive oil
- 1 cup chopped onion
- 1/4 cup green onion greens, chopped
- 1 red bell pepper, chopped
- 2 cups chopped tomatoes (I use canned Marzano)
- 1 tablespoon sweet paprika
- Pinch red pepper flakes or a little red chili pepper, chopped, for heat
- 1/4 cup cilantro, chopped with some set aside for garnish
- 1 14-ounce can coconut milk (whole fat, don't substitute!!!)
- Coat fish & shrimp with garlic and lime juice: Place seafood in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Refrigerate.
- Start cooking the onion, bell pepper, tomatoes, onion greens: In a 6 quart Dutch oven, coat the bottom with 2 Tbsp of olive oil and heat on medium heat.
- Add Veggies: Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
- Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.
- Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.Pour coconut milk over the fish and vegetables.
Some people serve over a bed of rice. I prefer a good baguette for dipping.