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{Moqueca} Brazilian Fish Stew
over rice

Name: {Moqueca} Brazilian Fish Stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cups Rice, uncooked white or brown; 2 cloves Garlic, minced; 1 Onions, small, diced; 1 Bell peppers, any type, diced; 1 lb Tilapia fillets, chopped; 1 can Diced tomatoes (14 oz / 397 g can), drained; 1 Tbsp Oil, cooking; 1/2 tsp Paprika; 1/2 tsp Chili powder; 1 cup Coconut milk, light; 1 cup Stock, chicken; 1/2 tsp Salt; 1/2 Lemons, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This Brazilian fish stew has earthy spices and sweet creaminess from coconut milk - perfect to warm you for a cold winter night.
Smarts: Fish cooks quickly so perfect for a quick soup!

Dependency

Pan-Roasted Chicken and Brussels Sprouts

Proteins

Fish, non-canned

Cuisines

Latin

Ingredients

Metric

Servings:

Rice (for 2 nights):

Rice, uncooked white or brown - 1 1/2 cups

{Moqueca} Brazilian Fish Stew:

Garlic - 2 cloves , minced
Onions, small - 1 , diced
Bell peppers, any type - 1 , diced
Tilapia fillets - 1 lb , chopped
Diced tomatoes (14 oz / 397 g can) - 1 can , drained
Oil, cooking - 1 Tbsp
Paprika - 1/2 tsp
Chili powder - 1/2 tsp
Coconut milk, light - 1 cup
Stock, chicken - 1 cup
Salt - 1/2 tsp
Lemons - 1/2 , juice of

Prep

Rice - This makes enough for Wednesday night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve half for Wednesday's dinner. (Can be done up to 5 days ahead)
Garlic / Onions / Peppers - Prep as directed. (Can be done up to 3 days ahead)
Tilapia - Rinse and pat dry. Chop into 1” (2.5 cm) wide pieces.
Diced tomatoes - Drain.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, peppers, paprika, and chili powder to heated oil with a dash of salt. Saute until onions and peppers start to soften, ~3 minutes.
Next add in tomatoes, coconut milk, stock, and salt. Cover and bring to a boil. Simmer uncovered for ~5 minutes.
Fold in fish and simmer for another 5 minutes. Move pot off of heat. Finish with lemon juice and season to taste with salt, pepper, or more spices. You can spoon rice into stew or spoon the stew over rice - your choice! (Remember to save half the rice for Wednesday's dinner)

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