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Moqueca

  • Prep 5 min
  • Total 30 min
  • Ingredients 16
  • Servings 6

Ingredients

1
lb white flesh fish ( swordfish, haddock, flounder, grouper, pacific cod or hake)
Zest of 1 lime
Juice of 1 lime
1
teaspoon salt
1
teaspoon pepper
2
tablespoons olive oil
1
onion, diced
3
garlic cloves, minced
1
green bell pepper, diced
3
green onions, chopped
1
14.5-oz can Muir Glen™ organic diced tomatoes
1
14.5-oz can coconut milk, light-unsweetened
1
pouch 100% carrot purée
1
cup cilantro, washed and chopped

Garnishes, to taste:

Chopped cilantro
Pepper sauce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This dish is traditionally served with Dende (palm) oil, not available everywhere but worth every penny if you can find it locally.

Get ready for this hearty Brazilian bursting with fresh flavors and succulent fish. It features a touch of creaminess and the addition of coconut milk and blended carrots. This soup will whisk you away to stunning Brazil without ever leaving your table.

Directions

  • 1 Cut fish into 2-inch pieces, toss in lime juice, lime zest, salt, and pepper, and place in fridge for 15 minutes.
  • 2 Heat olive oil over medium-high in a Dutch oven or large sauté pan.Add the onion and sauté until translucent, about 3 minutes.
  • 3 Stir in garlic and sauté an additional 30 seconds, stir in bell peppers, green onions and tomatoes.
  • 4 Reduce heat and simmer for 10 minutes.
  • 5 Add the coconut milk, carrot pouch and cilantro, stir to combine and add fish. Simmer an additional 10 minutes until fish flesh begins to flake.
  • 6 Season to taste with additional salt and pepper if needed. Serve garnished with extra cilantro and pepper sauce.

Get ready for this hearty Brazilian bursting with fresh flavors and succulent fish. It features a touch of creaminess and the addition of coconut milk and blended carrots. This soup will whisk you away to stunning Brazil without ever leaving your table.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
October 13, 2016

Get ready for this hearty Brazilian bursting with fresh flavors and succulent fish. It features a touch of creaminess and the addition of coconut milk and blended carrots. This soup will whisk you away to stunning Brazil without ever leaving your table.