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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 6 servings The following items or measurements are not included below: fish steaks |
||
| Calories 102 | ||
| Calories from Fat 80 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 313mg | 13% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.1g | ||
| Protein 1.2g | 2% | |
Fish Stew with Coconut (Moqueca)
By: JustJanS
Aug 23, 2003
I'm planning a Brazilian party, and this recipe looks good. This is my translation of the original translation
SERVES 6
Ingredients
- 2 lbs white fish steaks, cut into 6 portions (leave skin on so it doesn't break up whilst cooking)
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic
- 2 tablespoons tomato paste
- 1 cup water
- 1/2 cup coconut milk
- 1 tablespoon hot pepper sauce
- 3 tablespoons parsley
Directions
1
Combine fish with lime juice and salt in a bowl.2
leave to marinate while you continue.3
Heat the olive oil in a large fry pan and add the onion and garlic.4
Cook until softened.5
Add the marinated fish, tomato paste, water and simmer for about 10 minutes over medium heat, or unti the fish is cooked through.6
Add in the coconut milk, pepper sauce, parsley and simmer for an additional 5 minutes.7
Serve over white rice.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Main Ingredient > Seafood > Fish > Saltwater
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > South American > Brazilian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top > Pressure Cooker
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Mardi Gras/Carnival
- Occasion > Taste/Mood > Savory
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef Nur Mujjer Nurani
On Sep 22, 2004
There's nothing better than the traditional style of preparing moqueca. What I do is put onions, tomato, cilantro, chopped peppers and juice of a lime together in a large bowl, crush them together, then marinade the fish in it. Then I heat oil in a pan, add the fish and marinate, cook for a few minutes, then add a freshly squeezed coconut milk. I would recommend a freshly caught seabass for this. Please dont get me wrong, I'm not a brazilian, I'm a Filipino who just loves cooking. Enjoy!!! Nur Mujjer R. Nurani
From: ~Rita~
On Oct 6, 2003
So wonderfully seasoned. I replaced the pepper sauce with 1 tablespoon Thai kitchen curry paste,the parsley with cilantro and keffer lime leaves. I think I would like to add Shrimp and scallops next time around to give it a more heartier stew. Served over Dal and Jasmin rice. Talk about bringing the world together through food. Thanks Jan!
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