Moqueca (Brazilian Fish Stew)

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.

Step: 1

Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.

Step: 2

Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

Per Serving: 383 calories; protein 33.3g; carbohydrates 9.4g; fat 24.5g; cholesterol 133.3mg; sodium 216mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.