in Latin America

Moqueca

updated

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Ingredients for 4 servings:

  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 bunch of mint
  • 2 lemons
  • 750 g pollock fillet(s)
  • 3 bell peppers, red, yellow and green
  • 3 tomatoes
  • 1 onion(s)
  • 1 bunch of spring onions
  • 400 ml coconut milk
  • 1 tbsp olive oil
  • salt and pepper
  • chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

Brazilian fish stew

Chop the herbs. Squeeze the lemons. Mix the juice with the herbs. Cut the fish into pieces and mix with the herbs. Season with salt, pepper, and chili powder. Marinate overnight. Dice the peppers and tomatoes. Chop the garlic and onion. Slice the spring onions. Heat the oil. Add the onions, garlic, spring onions, peppers, and tomatoes and fry. Pour in the coconut milk and bring to a boil. Add the fish and cook for about 10 minutes. Season with salt, pepper, and chili powder. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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