Last night’s dinner was a Brazilian Fish Stew known as Moqueca de Peixe. According to all I read, this is a traditional seafood dish from northern Brazil. This is a great fish stew, fragrant with garlic and peppers, featuring chunks of white fish and shrimp with hints of coconut milk.
I found lots of recipes for this, but opted to use the one I found from Cooking Light. In the end I’m sure many of these would have been good, but liked the inclusion of shrimp that this particular recipe called for.
A few notes:
- The recipe called for sea bass or halibut fillets. Sorry, but at $30 a pound I wasn’t going there. I bought haddock and it was plenty firm for this dish.
- The fish is marinated with a lime and garlic mixture before adding to the stew, but I didn’t pick up a hint of the lime even after marinating a few hours. If I make this again might start marinating earlier in the day (and maybe add the juice from a 2nd lime).
- Likewise the coconut flavor didn’t come through as strongly as I hoped. Maybe adding a can of coconut milk when the broth and clam juice are added (along with the one added later) would pump that flavor up a bit.
Despite these minor issues this is a nice fish stew to try some day when you have a bit of time.