Brazilian Fish Stew (Moqueca De Peixe) with Coconut Rice

Picture above shows Brazilian Fish Stew (Moqueca De Peixe), a tangy seafood dish consisting of white fish, shrimp, vegetables, lime juice, coconut milk, palm oil, and cilantro.

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Brazilian Fish Stew (Moqueca De Peixe) with Coconut Rice

Stew Ingredients (Serving 4)

1lb of fresh White Fish (swordfish would be a great choice)
5-10 fresh Jumbo Shrimp
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Onion
2 large Ripe Vine Tomatoes
3 cloves of Garlic
3 Limes
1 bundle of fresh Cilantro
1 & 1/2 cups of Coconut Milk
4 tablespoons of Olive Oil
Palm Oil (to taste)

Preparation

In a large mixing bowl, combine the juice of 3 limes, 1 garlic clove (diced), and salt & pepper.
Add the fish and shrimp to the bowl, cover and let marinate for 1 hour in the fridge.
In the meantime, dice the peppers, onions, tomatoes, and cilantro.
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the marinated fish skin side down. Cook for about 3 minutes until the skin is crispy, then carefully flip the fish over and brown on all sides.
Next, add the marinated shrimp to the pan and cook until golden brown (about 1 minute per side). Return the fish and shrimp back to the same bowl with the marinate. Set aside.
In the same saucepan, add an additional 2 tablespoons of olive oil. Sauté the onions, 2 garlic cloves (diced), peppers, and cilantro for about 4 minutes. Next, add the tomatoes. Cook until the skins of the tomatoes have shriveled.
Add the fish and shrimp back to the pan. Pour some of the sauce over the fish and then add the coconut milk, and palm oil.
Turn the heat down to low and partially cover the pan with a lid. Let simmer for about 20 minutes. Serve with rice (see recipe below) and diced cilantro.

Cooking Preparations

Ingredients: (Fresh White Fish, Fresh Jumbo Shrimp, Limes, Cilantro, Peppers, Onions, Tomatoes, Olive Oil, Not Pictured- Coconut Milk, Palm Oil).

Steps 1 & 2: In a large mixing bowl, combine the juice of 3 limes, 1 garlic clove (diced), and salt & pepper. Add the fish and shrimp to the bowl, cover and let marinate for 1 hour in the fridge.

Step 3: Dice the peppers, onions, tomatoes, and cilantro while the fish and shrimp marinate.

Step 4: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the marinated fish skin side down. Cook for about 3 minutes until the skin is crispy, then carefully flip the fish over and brown on all sides.

Step 5: Add the marinated shrimp to the saucepan and cook until golden brown (about 1 minute per side). Return the fish and shrimp back to the same bowl with the marinate. Set aside.

Step 6: In the same saucepan, add an additional 2 tablespoons of olive oil. Sauté the onions, 2 garlic cloves (diced), peppers, and cilantro for about 4 minutes. Next, add the tomatoes. Cook until the skins of the tomatoes have shriveled.

Step 7: Add the fish and shrimp back to the pan. Pour some of the sauce over the fish and then add the coconut milk, and palm oil.

Step 8: Turn the heat down to low and partially cover the pan with a lid. Let simmer for about 20 minutes.

Serve with rice (see coconut rice recipe below) and garnish with diced cilantro. I hope you enjoy!!

Coconut Rice Recipe

Rice Ingredients (Serving 4)

2 cups of White Rice (we used Basmati)
2 cups of Water
1 cup of Coconut Milk
1/2 cup of chopped Onions
1 clove of Garlic
1 tablespoon of Olive Oil

Preparation

Chop onions and garlic.
Wash rice with water until the water becomes clear (this may take a few tries)
Heat olive oil in a medium size saucepan over medium-high heat.
Sauté the garlic and onions until fragrant. Add the rice and stir to evenly coat with olive oil.
Next, add the water and coconut milk.
Turn the heat on high and bring the liquid to a rapid boil.
Once the liquid begins to boil, immediately turn the heat to low and cover with a lid.
Let the rice simmer lidded for 20 minutes. Once the rice has fully cooked, remove from the heat and fluff with a fork. Let sit for an additional 5 minutes before serving. Garnish with freshly diced cilantro.