Cooking Light May 2002 yield 6 servings
Jan fondly recalls great memories of making this special dish for her Aunt Joan and Uncle Dick during their visit to Peachtree City, Georgia on one of their many road trips. She also advises, it is best enjoyed if you have a great sous chef on hand to share it with, of course! From the state of Bahia in northern Brazil, moqueca de peixe (moo-kay-ka da pay-sha) is a tropical fish stew fragrant with garlic, peppers and enriched with coconut milk. Serve with crusty baguette and a favorite green salad. Bon appetite!
Ingredients
1/3 cup fresh lime juice
½ tsp salt
½ tsp fresh ground pepper
2 garlic cloves minced
1 to 1.5 lbs of sea bass, or halibut fillet cut into ½ inch strips
1 to 1.5 lbs large shrimp, peeled and de-veined
2 Tbsp olive oil
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
¾ cup minced green onions
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomatoes (2 large, or 5 roma)
½ cup minced fresh cilantro – divided
1 14 oz can chicken broth
2 8 oz bottles of clam juice
1 cup coconut milk (light if desired)
¼ tsp ground red pepper
Instructions
- Combine first 6 ingredients in a large bowl; toss to coat. Marinate in fridge for 30 mins.
- Heat oil in large Dutch oven over medium heat. Add onion, bell peppers, green onions, garlic and bay leaf…cook 6 minutes, stirring occasionally. Increase heat to med high, add tomatoes, and cook 2 minutes. Add ¼ cup cilantro, the clam juice and the broth. Bring to a boil. Reduce heat and simmer 10 minutes. Discard bay leaf.
- Place one third of vegetable mixture in a blender and pulse until smooth. Pour pureed veg mixture into pan. Repeat procedure with remaining veggie mixture (adding to pan when smooth). Add coconut milk and red ground pepper to veggie mixture. Bring to boil over med high heat and cook 3 minutes. Add fish mixture, cook 3 minutes or until fish is done. Sprinkle with cilantro and serve. Enjoy!
