My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Preparation Time
12 mins
Cooking Time
20 mins
Total Time
32 mins
Calories
399 Calories
Recipe Instructions
Step 1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 2
Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
Step 3
Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Ingredients
1 pinch salt
2 cups water
1 tablespoon olive oil
1 teaspoon ground cumin
2 teaspoons paprika
2 tablespoons tomato paste
1 cup uncooked white rice
1 teaspoon soy sauce
cayenne pepper to taste
¼ cup chopped green onion
4 cloves minced garlic
1 yellow onion, thinly sliced
¼ cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon salt, plus more to taste
1 (14 ounce) can full-fat coconut milk
1 red or yellow bell pepper, halved and thinly sliced
