Moqueca (Brazilian Fish Stew)

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...

Ingredients

• 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
• Salt
• 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!!!)

Directions

1. 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.
2. 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.
3. 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.
4. 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. 
5. 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.