Moqueca de Peixe Baiana (Brazilian Fish Stew)
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"This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice."
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Ingredients1 h 20 m servings 454 cals
Original recipe yields 4 servings
- Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.
- Cook's Note:
- You can also use grouper instead of sea bass.
Per Serving: 454 calories; 33.5 g fat; 16.3 g carbohydrates; 24.7 g protein; 47 mg cholesterol; 144 mg sodium. Full nutrition