Moqueca fish stew
379cal, 29p, 10c, 24f (per meal)
1 1/4 lbs (567g)
1 can (451mL)
1/2 medium (2-1/2" dia) (55g)
2 clove(s) (6g)
1 tsp (2g)
4 tbsp, chopped (12g)
1 can(s) (420g)
1 large (164g)
2 stalk, medium (7-1/2" - 8" long) (80g)
1
Shake or stir the coconut milk until smooth and evenly combined. Pour a small drizzle into a pot over medium heat. Add the onion, celery, and bell pepper, and cook for 3-5 minutes, until softened.
2
Add the garlic, paprika, and a pinch of salt and pepper. Cook for 1 minute, until fragrant.
3
Stir in the tomatoes and simmer for 5 minutes.
4
Reduce the heat to low and pour in the remaining coconut milk. Gently press the cod into the sauce so it is mostly submerged. Cover and cook for 10-15 minutes, until the fish is fully cooked and flakes easily with a fork.
5
Season to taste with salt and pepper, top with cilantro, and serve.