Simple 20-Minutes Fish Stew cooked in a flavorful, rich and fragrant juices, beat with new cilantro and served over quinoa or rice!
Experiencing childhood in Brazil, Fish Stew (known as Moqueca) was dependably a hot thing on the menu. Every family would include their own touch yet by and large the dish comprised of white fish cooked in a heavenly and delightful juices, with or without flavors yet dependably with coconut milk as a base and fragrant palm oil.
The primary normal for a fish stew is the juices. Without it, it's simply fish. The soup is the enhancing base for this fish, and it is made of a blend of fixings.
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Ingredients
- 2 tbsp olive oil
- 1/2 whole white onion, diced
- 2 cloves garlic, minced
- 1 1/2 lb wild cod
- 15 oz can diced tomato
- 1/2 cup coconut milk
- 1/2 cup Hood Sour Cream
- 2 tbsp tomato paste
- 1 whole red bell pepper, sliced
- 1 whole green pepper, sliced
- 1 pinch sea salt + pepper, to taste
- 1/2 tsp red pepper flakes
- 1 tbsp fresh cilantro
Instructions
- Heat oil in a large skillet. Add onion and garlic, cook until fragrant (3 mins). Add can of diced tomato, stir. Proceed to add in coconut milk, Hood Sour Cream and tomato paste. Give mixture a stir and allow it to cook for 2-3 mins.
- Next add sliced peppers and cod chunks. Season with salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod pieces that are not completely immersed in broth.
- When done, remove from stove and sprinkle fresh cilantro. Serve over quinoa or rice.
For more detail : bit.ly/2JhuoFi
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