How to cook Brazilian Fish Stew (Moqueca de Peixe)
- 3 pounds sole or any white fish fillets
- 2 medium onions, chopped
- 1 or 2 fresh hot peppers, seeded and chopped
- 3 medium tomatoes, peeled and chopped
- 1 clove garlic, chopped
- 2 tablespoons fresh coriander (cilantro)
- Salt to taste
- 4 tablespoons lime or lemon juice
- 1/4 cup dende (palm) oil
- Cut the sole fillets into 2-inch pieces and place in a large bowl.
- In a blender or food processor combine the onions, hot peppers, tomatoes, garlic, coriander, salt to taste, and the lime or lemon juice, and reduce to a puree.
- Pour the puree over the fish, mixing lightly, and allow to stand for 1 hour.
- Transfer the fish and the marinade to a saucepan. Add 1/2 cup cold water and 1/8 cup of the dende oil.
- Cover and simmer until the fish is done, about 8 minutes. Pour in the remaining 1/8 cup dende oil and cook just long enough to heat the oil through.
- Transfer the sole stew to a heated serving platter and surround with a border of plain white rice.
The Brazilian Fish Stew (Moqueca de Peixe) recipe very easy to prepare and so good!
This recipe for Brazilian Fish Stew (Moqueca de Peixe) serves/makes: 6
The Brazilian Fish Stew (Moqueca de Peixe) recipe is adopted from The Book of Latin American Cooking 1994.
Main Ingredient: Sole
Preparation Method: Soup/Stew
Cuisine: South American
(more South American