Moqueca – Brazilian Fish Stew is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 611 calories, 38g of protein, and 29g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have water, salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
1
Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated.
Ingredients you will need
Minced Garlic
Lime Juice
Fish
Equipment you will use
Bowl
2
Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil.
Ingredients you will need
Salt And Pepper
Water
Rice
Soup
3
Heat one Tbsp of olive oil in a medium saucepan on medium high heat.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
4
Add the chopped 1/2 onion and cook, stirring, until the onion is translucent.
Ingredients you will need
Onion
5
Add the garlic and cook for 30 seconds more, until the garlic is fragrant.
Ingredients you will need
Garlic
6
Add the raw white rice and stir to coat completely with the oil, onions, and garlic.
Ingredients you will need
White Rice
Garlic
Onion
Cooking Oil
7
Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.
Ingredients you will need
Olive Oil
Water
Rice
Salt
Soup
Equipment you will use
Dutch Oven
Frying Pan
8
Add the chopped onion and cook a few minutes until softened.
Ingredients you will need
Onion
9
Add the bell pepper, paprika, and red pepper flakes.
Ingredients you will need
Red Pepper Flakes
Bell Pepper
Paprika
10
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.3 Use a large spoon to remove about half of the vegetables (you'll put them right back in).
Ingredients you will need
Salt And Pepper
Bell Pepper
Vegetable
Cilantro
Tomato
Greens
Onion
Salt
11
Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables.
Ingredients you will need
Vegetable
Spread
Fish
Equipment you will use
Frying Pan
12
Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Ingredients you will need
Salt And Pepper
Vegetable
Fish
13
Pour coconut milk over the fish and vegetables.4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.