About the Recipe
Moqueca is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term mu'keka in Kimbundu language, traditional plate.
Ingredients
2 lb. skinned white fish fillets
1 clove garlic, peeled and minced
4 tbsp. fresh cilantro, chopped
1/2 tsp salt
1/2 tsp black pepper
juice of large lemon (unless using Liquid Sunshine Pepper Sauce. Substitute with 1/4 cup Liquid Sunshine)
1 lb. diced tomatoes (use Roma, cherry tomatoes, or other firm skinned tomatoe)
1 medium onion, chopped course
2 tbsp olive oil
1/2 cup coconut milk (Use coconut milk that is not canned if possible)
Preparation
Rinse fish under cool running water and pat dry. Cut into roughly 2- inch-square pieces and place in a large mixing bowl or baking dish.
In a food processor or blender, combine garlic, cilantro, salt, black pepper, lemon juice (or Black Hand Liquid Sunshine if using instead), and half of the tomatoes and onion. Process until smooth.
Pour the tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour.
Heat olive oil in a heavy saucepan over medium heat. Add fish, processed tomato mixture, remaining tomato and onion, and half the coconut milk.
Bring to a boil. Reduce heat and add remaining coconut milk. Cover and simmer 10 to 15 minutes, or until fish is cooked through. Serve hot with rice.