Moqueca - Fish Stew - | COOK - Don't Be Lazy

Slice and dice 5 garlic cloves into a rough chop.

Dice 1 onion.

Cut 1 red bell pepper into dices.

Take 1 cup of shredded carrots and cut it down into smaller pieces.

Dice 1 jalapeno, leaving the seeds in for heat.

Dice 4 roma tomatoes.

Cut 2 pieces of cod into chunks, ensuring there are no bones.

Sprinkle salt on the cod chunks.

Squeeze juice from 1 lime over the cod, adding more lime if necessary.

Set the stove to medium high (about number 7).

Add 3 tablespoons of red palm oil to the hot stove.

Add the diced onion to the oil and cook for about 3 minutes.

After 3 minutes, add the diced bell pepper, carrots, garlic, and jalapenos, cooking for about 5 minutes.

After 5 minutes, stir the mixture and add a spoonful of tomato paste, 1 cup of chicken stock, 2 tablespoons of cumin, and 2 tablespoons of paprika, stirring well.

Cover the pot and let it simmer for a few minutes, reducing the temperature to about 5.

Add the diced tomatoes and stir them in.

Pour in 1 can of coconut milk and stir well.

Add the cod chunks to the pot and cover it again, cooking for 6 to 8 minutes until the fish is cooked through.

Prepare white rice to serve the stew over.

Taste the stew and add extra salt if needed before plating.

Equipment Needed

Dietary

Allergens