Ingredients for Brazilian Fish Stew Moqueca De Peixe
- Fresh Lime Juice
- Salt
- Fresh Ground Black Pepper
- Garlic Cloves
- Sea Bass
- Large Shrimp
- Olive Oil
- Onions
- Green Bell Pepper
- Red Bell Pepper
- Green Onion
- 1 bay leaf
- Chopped Tomatoes
- Fresh Cilantro
- 1/2 cup clam juice
- Reduced Sodium Fat Free Chicken Broth
- Light Coconut Milk
- Ground Red Pepper
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How to Make Brazilian Fish Stew Moqueca De Peixe
- In a large bowl, combine the fish fillets, lime juice, cumin, paprika, salt, and pepper. Toss to coat and marinate in the refrigerator for at least 30 minutes.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion, bell pepper, green onions, garlic, and bay leaf. Cook for 6 minutes, stirring occasionally, until softened.
- Increase heat to medium-high. Add the diced tomatoes (undrained) and cook for 2 minutes.
- Stir in 1/4 cup chopped cilantro, clam juice, and fish broth. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove and discard the bay leaf.
- Carefully transfer one-third of the vegetable mixture to a blender. Puree until smooth.
- Pour the pureed mixture back into the pot. Repeat with the remaining vegetable mixture.
- Stir in the coconut milk and red chilies. Bring to a boil over medium-high heat.
- Add the marinated fish. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Sprinkle with the remaining 1/4 cup of chopped cilantro and serve hot with rice or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
34g
Fat
7g
Carbs
7g
