Brazilian Fish Stew (aka Moqueca)
 
 
Makes 4-6 servings
Ingredients
  • 1½ pounds cod, skin removed and cut into large chunks
  • 1 medium yellow onion, diced, divided
  • 1 green onion, thinly sliced, divided
  • ¼ cup chopped fresh cilantro, divided
  • 4 garlic cloves, minced, divided
  • 1" piece fresh ginger, minced, divided
  • 4 tablespoons coconut oil, melted, divided
  • ½ cup diced red bell pepper
  • ½ cup diced orange bell pepper
  • ½ cup diced yellow bell pepper
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 14 oz. can coconut milk
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tomatoes, seeded and diced
  • ½ 14 oz. can hearts of palm, drained and cut crosswise into ¼"-thick pieces
  • 2 tablespoons fish sauce
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Place the cod in a resealable plastic bag.
  2. In a small bowl, combine half of the yellow onion, green onion, cilantro, garlic and ginger. Add 3 tablespoons coconut oil and stir to combine. Add the mixture to the bag with the cod, seal and transfer to the refrigerator. Let marinate for 3 hours, flipping the bag twice.
  3. Preheat oven to 350 degrees. Remove the cod from the refrigerator and let come to room temperature while you prepare the broth.
  4. In a large pot, heat remaining 1 tablespoon coconut oil over medium heat. Add remaining yellow onion and green onion, along with red, orange and yellow bell pepper. Cook, stirring occasionally, until tender, about 5 minutes.
  5. Add remaining garlic and ginger and cook until fragrant, about 1 minute.
  6. Add tomato paste and cook, stirring constantly, for 1 minute.
  7. Add chicken broth and coconut milk and bring to a boil. Reduce heat to medium-low and simmer while you finish preparing the cod.
  8. Line a baking sheet with foil and place cod with marinade ingredients on baking sheet. Bake until barely cooked through, 8-10 minutes. Add cod and any accumulated juices (and onion) to pot. Cover and simmer for 5 minutes.
  9. Uncover, add tomatoes and hearts of palm, and cook until heated through, about 1 minute.
  10. Add fish sauce and black pepper and stir to combine. Serve immediately with remaining cilantro.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brazilian-fish-stew/