Fish Stew (known as Moqueca) was dependably a hot thing on the menu. Every family would include their own touch however in general the dish comprised of white fish cooked in a delectable and delightful juices, with or without flavors yet dependably with coconut milk as a base and fragrant palm oil.
The fundamental normal for a fish stew is the stock. Without it, it's simply fish. The juices is the enhancing base for this fish, and it is made of a blend of fixings.
When making a fish stew you deal with the juices first. The fish will cook rather brisk, so it is impossible the a different way. Also the juices is what's going to add flavor to the fish along the cilantro. Cilantro haters can unquestionably settle on parsley.
Also try our recipe Healthy Garlic Scallops
Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth, topped with fresh cilantro and served over quinoa or rice!
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.
Read more our recipe : Egg Roll in a Bowl
Source : https://bit.ly/2JhuoFi
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