Thursday, January 15, 2009


This is a recipe from the "Flavors of Latin America" Cooking Workshop I went to last year. It was one of the things we sampled and, not being a big fan of fish, I thought this tasted pretty good!

Moqueca (Seafood and Vegetable Stew)

serves 6 to 8

olive oil
1 cup finely diced onions
1 red or orange bell pepper, finely chopped
3 garlic cloves, minced
4 plum tomatoes, seeded and diced
juice of 2 limes
2lbs flaky white fish, left in very large pieces
3/4 cup coconut milk
1/2 cup chopped cilantro

Heat a Dutch oven over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add onions, bell pepper, and garlic. Cook for a few minutes, until vegetables begin to sooften. Reduce heat to medium, season with salt and add tomatoes.

Sprinkle the fish with lime juice and salt. Place the fish on top of the vegetables, cover with a lid and cook for about 10 minutes, being sure the heat is low enough to keep vegetables from browning.

Remove the lid and add coconut milk. Raise heat and simmer for another 5-10 minutes. Remove from heat and taste, adding salt and pepper as needed. Add cilantro and serve.

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