Celebrate the festive season with this indulgent and aromatic Christmas moqueca, a traditional Brazilian stew brimming with vibrant flavors and textures. This comforting dish is perfect for sharing with loved ones, transporting you to the vibrant shores of fish with every bite.
It tastes best cooked in a clay pot and cooked on a wood fire. Good Appetite!
serves ;4
Ingredients
1 - 2 large ripe tomatoes
2 peppers, one green, one yellow
1-2 onions
3 cloves of garlic
Olive oil
125 g of canned coconut cream or 250 ml coconut milk
1 bunch of fresh coriander
ground black pepper
a little turmeric , skip if do not have
vegetable broth
1 bay leaf
palm oil to taste
1 lime (juice)
Approx. 500 g firm-boiling fish in fillets (eg sea bass)
Preparation
Season the fish fillets with salt, pepper and garlic and fry them with olive oil, but do not cook completely and set aside.
In an earthenware pot (or ceramic, it is important that it is a heavy saucepan that keeps the heat well), sauté the chopped garlic and onion rings, add diced paprika, Finally add the diced tomatoes .
Deglaze with about half of the coconut milk (or the coconut cream dissolved in a little water) and season with bay leaf, turmeric, vegetable stock, black pepper, about 2/3 of the finely chopped coriander and a dash of palm oil .
When the stew has simmered gently for about 10 minutes, carefully place the fish fillets on top, drizzle a little lime juice on it, pour in half of the remaining coconut milk, put on the lid and cook on the lowest heat (10-15 minutes depending on the thickness of the fillets) .
Remove from the stove, pour in the rest of the coconut milk, sprinkle the rest of the coriander as a decoration, done! Cooked rice and farofa are served with the moqueca.
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