Moqueca (Brazilian Seafood Stew)

Here is a simple version of the French Bouillabaisse recipe. It is much less complicated and while it certainly doesn’t have the depth or complexity of the French version it is a great tasty alternative if you a looking for something quick and easy. Who doesn’t love easy?! Hope you enjoy as always.

Ingredients

400 gr. Atlantic cod cut into bite size pieces
1 dozen prawns. de veined, shell on.
1 dozen mussels
3 limes
1 can no salt chicken stock or fish stock.
Avocado oil
1 med onion
3 scallions
2 red bell peppers
5 garlic cloves
1 thumb size piece of finger fine chopped.
1 jalapeno, no seeds, fine chopped.
2 big spoons of tomato paste
3 medium hothouse tomatoes
1 tbsp. smoked paprika
1 tsp. cumin
1 can coconut milk
cilantro
salt and pepper

Moqueca (Brazilian Seafood Stew)

Heat oil, medium heat in large soup pot.
Add garlic and ginger. Lightly sautee’ until soft and golden brown. (careful not to burn!)
Add Jalapeno, rough cut onions, cumin and Paprika. Continue to sautee’.
Once you can smell the spices add fish stock or chicken stock.
Raise the temp to a light boil. Add salt, pepper and tomato paste. Reduce until you can take your spoon and see the bottom when you swipe it.
Add cod and prawns. Then lay the tomatoes and bell peppers on top and add coconut milk.
Cover on low simmer for for 5 minutes.
Lift cover and lay mussels on top and cove again for 5 minutes.
I like to make a bed of rice to lay the stew on top.
Then pour the stew into the bowl beside the rice.
Garnish with cilantro and scallions. Serve!