Brazilian Moqueca Fish Soup

brazilian moqueca fish soup

Join in this year’s Olympic Games festivities with some deliciously inspired Brazilian cuisine!

Source: honestcooking.com
By Samantha Ferraro

A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal.

Ingredients

Fish Stew:
2 tablespoons coconut oil
Olive oil, for drizzling (Coronea Grove Olives, Mt Direction Olives)
½ yellow onion, chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 red bell pepper, seeds removed and sliced (capsicum from Tamar Valley Hydroponics)
1 yellow bell pepper, seeds removed and sliced
1 jalapeño, chopped and seeds removed if too spicy
2 cloves garlic, chopped (Tasmanian Natural Garlic & Tomatoes)
1 teaspoon paprika
Pinch of cayenne
½ lb cod, cut into large 1-2 inch pieces
½ lb sea bass cut into large 1-2 inch pieces
(or use firm white fish fillets available from George Town Seafoods)
2 cups vegetable or fish stock
1 can coconut milk, full fat
1 lime, zested + lime cut into wedges
Salt and pepper, to taste
Green onions, chopped for garnish (Laos Fresh Farm, Steve’s Vegies)

Brazilian Rice:
½ yellow onion, chopped finely (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 garlic clove, chopped finely (Tasmanian Natural Garlic & Tomatoes)
1 cup jasmine rice
2 cups vegetable stock
Salt and pepper, to taste
Green onions, chopped for garnish (Laos Fresh Farm, Steve’s Vegies)

Instructions

1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
2. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper.
3. Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.
4. While stew is cooking, make the rice: In a small pot, sauté chopped onion and garlic in olive oil until lightly caramelised. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice.
5. Add vegetable stock and season with salt and pepper. Bring rice to a boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated.
6. Fluff rice with a fork and garnish with chopped green onions.
7. To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro (coriander) and chopped green onions.

Serves 4