Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

Ingredients

• 1 lime, juice of
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 4 garlic cloves (minced)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• 1 serrano chili, red (diced)
• 1 1/2 lbs tilapia fillets, cut into three by three inch pieces
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 large bell peppers, diced

• 1 (16 ounce) can diced tomatoes, drained

• 1 (6 ounce) can tomato paste

• 1 (16 ounce) can whole coconut milk (Or 'lite' if desired)
• 2 tablespoons palm oil (optional but really makes a difference in authenticity)
• 2 tablespoons fish sauce
• 1 bunch fresh cilantro, chopped (optional)
• 6 hard-boiled eggs

Directions

1. 1

   Set eggs on to boil.

2. 2

   Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.

3. 3

   Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.

4. 4

   Reduce heat to medium. Stir in the tomato paste.

5. 5

   Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.

6. 6

   Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.

7. 7

   Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.

8. 8

   Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.

9. 9

   Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pão de Queijo) ( it's gluten/wheat free)!

10. 10

    Slow Cooker Variation:.

11. 11

    Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM.

12. 12

    1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.

13. 13

    Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.