#FishFridayFoodies ~ Moqueca (Brazilian Fish Stew)
Welcome to Fish Friday Foodies - today we're taking an international trip! See all pf the tasty international fish dishes being shared today:
- A Quick Tom Yum Goong by Sneha's Recipe
- Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla
- Broget Fish Soup (Broget Fiskesuppe) by Sid's Sea Palm Cooking
- Caldo de Camaron (Mexican Shrimp Soup) by Palatable Pastime
- Cullen Skink by Caroline's Cooking
- Moqueca (Brazilian Fish Stew) by Making Miracles
- Portuguese Fish Stew (Caldeirada de Peixe) by Karen's Kitchen Stories
- Provencal Seafood Bisque by A Day in the Life on the Farm
- Shrimp and Poached Egg Stew by Food Lust People Love
This soup has a smoky paprika flavor and is chock full of tender vegetables and flaky and flavorful fish. I chose halibut. It comes together in a snap! Serve over rice.
The original recipe also suggests a healthy serving of fresh cilantro which I omitted for personal preference.
Moqueca from Simply Recipes
2 pounds of fillets of firm white fish such as halibut, swordfish, or cod
3 cloves garlic, minced
4 tablespoons lemon juice
Freshly ground black pepper
Extra virgin olive oil
1 medium yellow onion, chopped or sliced
1 red bell pepper, seeded, de-stemmed, chopped
2 cups chopped tomatoes
1 tablespoon paprika (Hungarian sweet)
Pinch red pepper flakes (optional)
1 14-ounce can coconut milk
- Place fish fillets in a bowl with garlic, lemon juice, and 1 tsp salt - set aside.
- Saute the onions and peppers in a large soup pot - using a tablespoon or two of olive oil (add more as needed). Cook 10-15 minutes until they reach your desired tenderness.
- Add in the tomatoes and coconut milk.
- Lay fillets on top - cover and simmer over medium heat until fish is tender and cooked through.
- Serve over rice.