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Brazilian Fish Stew

Seared grouper with onion, red bell pepper, tomatoes, Yukon Gold Potatoes, garlic and cilantro in a spicy coconut milk broth. Served with jasmine rice.
Difficulty: Medium
Time: 35-40 Minutes
This dish is Gluten-Free

ABOUT THE DISH

Brazilian fish stew is also known as Moqueca. Traditionally, the stew consists of firm white fish (or other seafood) that is available off the coast of Brazil, tomatoes, garlic, onion and bell pepper in a broth of coconut milk. We are using grouper and have added some Yukon Gold potatoes to this recipe as well.

Ingredients
Mahi Mahi
Jasmine rice
Red Bell Pepper
Yukon Gold Potatoes
Paprika & cayenne
Cilantro
Garlic
Coconut Milk
Fish broth base
Lime
Featured Ingredient Partners:
Grouper :
Yukon Gold Potatoes:

Cooking terms for this recipe

Zest

The peel of, or grating of a citrus peel for flavor.

Bias (cut) Diagonal slice
Reduction A sauce made by cooking the liquids down to thicken and intensify flavors.

What you need

Small pot with lid

Medium to large pot

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Rinse and dry all produce. Peel and large dice the yellow onion. Remove stem and seed from red bell pepper and dice. Dice the Yukon gold potato. Remove cilantro leaves from stems and chop. Remove root from green onions and bias slice. Mince garlic. Open tomatoes, drain off juice and discard. Zest lime, cut in half and juice. Remove fish from package, rinse and pat dry. Mix fish broth base with 3/4 cup of water.

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Step 2: COOK THE RICE

Rinse the jasmine rice under cool running water until the water runs clear. Add the rice to a small pot with 1 cup of water. Bring to a boil, then cover and reduce to a simmer. Cook the rice for 15-20 minutes until the rice has absorbed the water and is soft to the bite.

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Step 3: SEAR THE GROUPER

In a medium pot over medium high heat, add 1 Tbsp. of oil. Season the fish on each side with a pinch of salt and pepper. When the pan is hot sear the fish on each side for 2-3 minutes, until a nice golden crust has formed on each side. The fish should be firm and flake easily. Remove from the pan and set aside until you’re ready to plate your dish (step 6).

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Step 4: SAUTE THE VEGETABLES

In a medium pot heat 1 Tbsp. of oil over medium heat. When hot, add the potato, yellow onion, red bell pepper, and garlic. Sauté for 5-6 minutes until the vegetables have started to brown slightly.

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Step 5: FINISH THE BROTH

In the pot with the vegetables, add the whole peeled tomatoes, coconut milk, paprika & cayenne, fish broth, and lime juice. Bring to a high simmer and let reduce for 10 minutes.

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Step 6: PLATE YOUR DISH

Divide the rice between two bowls. Break the seared fish into chunks and lay onto of the rice then ladle the coconut broth over that. Garnish with lime zest and green onions. Enjoy!