Brazilian Fish Stew

Posted in EntreesSoups & Stews
Brazilian Fish Stew

Celebrating the Season’s Abundance with Brazilian Fish Stew

Summer in the UK feels long, yet really short. Days are long as the sun sets late into the evening and the rises early enough to justify black out shades. My routine is quite simple. After work I go to the closest park to my home with a tupperware in stowe of the season’s freshest vegetables and a few fruits—dinner? Sorted. Then end with iced tea in one hand and the latest book in the other. When it comes to actual meals in summer, I look for something refreshing and light, yet full of flavor whilst celebrating the season’s abundance.

Brazilian Fish Stew
Brazilian Fish Stew
Brazilian Fish Stew

Back at university, when I was a freshman, I lived in a dorm my first year that was full of students from all over the world—known as the international dorm—it was a place where students who were studying abroad or moving to the US to complete four years at my university lived. Though our dorm didn’t have the right kitchen equipped to cook, we found ourselves befriending other international students who were in their junior or senior year living off campus. One of my friend’s, in particular, had a great mix of Latin American friends. I was surrounded by people who embraced their culture and loved sharing every aspect of it. The best form of understanding various cultures, however, was through food.

I was introduced to distinct flavors from villages and it was quite exciting for me as I had not even considered Latin America as a travel destination considering I was attempting {at that time} to specialize in the Middle East. One of my friends had a cousin visiting from Bahia, a state in northeastern Brazil. The country boasted its varied terrains from the tropical coast to the dense desert. This meant that food culture was completely different from city to town to village to hamlet. In India, each state has its unique set of dishes they make, but for each village to have completely distinct distinct from the next seemed rather… {insert a word for ‘exciting’ and ‘diverse’}. Prepared to have your mind blown by Brazilian fish stew…

Brazilian Fish Stew

Rice Crafters

I made mocqueca because I was looking for some delicate flavors that summer would truly love and embrace. I think it was outworldly to pair it with Rice Crafter’s Ronaldo rice as it cooks naturally to al dente {perfect alongside the soft texture of the fish} and a touch of nuttiness in each grain {the perfect companion to the palm oil}.

Rice Crafters have chosen only the best varieties and the most exquisite grains, to capture the unique landscape where it grows in Portugal. I was gifted a few bags to try to cook with them. Each grain is produced on an artisanal scale and you can definitely tell that the quality is pure excellence. You can purchase Rice Crafters online here.

The Ronaldo variety, which is what I used, is a short and fat grain. Due to its size and shape, it goes well with creamy dishes. So moqueco, the Brazilian fish stew, seemed like the opporutnity to use it! It pairs perfectly with Brazilian fish stew.

Brazilian Fish Stew
Brazilian Fish Stew
Brazilian Fish Stew

Top Tips

  • It’s probably best to cook this dish in a dutch oven pot. It will keep the temperature even you can ensure the fish is cooked through and evenly on all sides.
  • Don’t cook over a high flame. Keep the flame at medium and then cook on low when you have the fish in. Brazilian fish stew is a delicate dish, so don’t overdo it!
  • If you’re looking for a good wine to pair with your Brazilian fish stew with this, try a sauvignon blanc or pinot grigio
Brazilian Fish Stew

Moqueca is a Brazilian fish stew made with a firm white fish that blends together citrus with a beautiful and distinct flavors from coconut, paprika and a variety of bell peppers

Serves 6

Moqueca, Brazilian Fish Stew

Recipe
ingredients
  • 3-4 fillets of white firm fish
  • 4-6 cloves garlic
  • 1 lime, juiced
  • salt and pepper to taste
  • 2 tbs palm oil
  • 3 tbs olive oil
  • 1 large yellow onion, chopped
  • 1/2 cup green onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups tomatoes, chopped
  • 1 tbs paprika
  • red pepper flakes, to taste
  • 1 bunch coriander, chopped
  • 1 14oz can coconut milk
  • 1 cup Rice Crafters Ronaldo white rice
  • 2 cups boiling water
  • 1 teaspoon salt

method

Prep the fish. Add the garlic, salt, pepper and lime juice to the filets. Cover and place in refrigerator for about 30 minutes.

For the rice. In a pot over medium heat, add a tablespoon of olive oil. Add in 1/4 cup of the chopped onion and 1 garlic clove. Saute until onions are translucent. Add the rice, water and salt. Turn to heat to a simmer. Semi-cover the pot, so steam is coming out and cook until the rice is tender. Cooktime should be according to package.

For the Brazilian Fish Stew. In a dutch oven, heat the olive oil and palm oil. Add the chopped onion and cook until softened. Then add the bell peppers, paprika and red pepper flakes. Season with salt. Stir in the chopped tomatoes, green onions. Cook for an additional 5 minutes uncovered. Stir in the chopped coriander.

After a few minutes, use a large spoon and remove about half of the cooked vegetables from the dutch oven. Spread the remaining of hte vegetables at the bottom of the pan to create a bed for the fish. Arrange the ishe pieces on the vegetables. Sprinkle with salt. Then add the removed vegetables and cover the fish. Pour the coconut milk over the fish and vegetables. Simmer for about 15 minutes, cook and adjust the seasoning.

Before serving, garnish with fresh lime juice and the green part of the chopped scallions. Serve with the rice.

Brazilian Fish Stew
Brazilian Fish Stew
Brazilian Fish Stew