Moqueca (Brazilian Fish Stew)

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INGREDIENTS

  • For the Fish

    • 1 1/2 pounds Mahi Mahi, cut into large chunks
    • 8 ounces shrimp, peeled and de-veined
    • 1 lb calamari
    • 1 lime, juiced
    • 4 cloves garlic, minced
    • 1 inch ginger, minced
    • 1 tablespoon palm oil or coconut oil

  • For the Stew

    • 1 tablespoon palm oil or olive oil
    • 1 tablespoon coconut oil
    • 3 cloves garlic, minced
    • 1 tablespoon ginger
    • 1 onion, finely sliced
    • 1 cups bell peppers, finely sliced
    • 1 14 oz can chopped tomatoes
    • 1 cup vegetable stock
    • 1 14 oz can coconut milk
    • 2 ripe plantains, cut into 1-inch chunks
    • 1 medium zucchini, chopped
    • 2 medium potatoes (sweet are good!)
    • 1 lime
    • 1/4 cup fresh cilantro
    • 1/4 cup fresh basil
    • 1/4 cup scallions
    • Kosher salt and freshly cracked black pepper
    • 2 teaspoons sweet paprika

INSTRUCTIONS

  • For the Fish

    1. Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
    2. After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.

  • For the Stew

    1. In a large heavy dutch oven, heat oil over medium high heat. Add the garlic, ginger, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
    2. Add potatoes and let simmer until they soften. Add plantains and zucchini and let cook.
    3. Reduce the heat to medium and nestle the marinated Mahi Mahi and shrimp in the bottom of the dutch oven. Season the fish with salt and pepper and then add the stock and coconut milk to the pan. It should just about cover the fish and shrimp.
    4. Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the juice of 1 lime, more if you'd like, and add the greens.
    5. Serve the stew over the jasmine rice.

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