Brazilian Moqueca Fish Soup
Brazilian Moqueca Fish Soup
Ingredients
·
2tablespoons coconut
oil
·
Olive
oil, for drizzling
·
1/2 yellow
onion, chopped
·
1 red
bell pepper, seeds removed and sliced
·
1 yellow
bell pepper, seeds removed and sliced
·
1 jalapeño,
chopped and seeds removed if too spicy
·
2 cloves
garlic, chopped
·
1teaspoon paprika
Pinch of
cayenne
·
1/2pound cod,
cut into large 1-2 inch pieces
·
1/2pound sea
bass cut into large 1-2 inch pieces
·
2cups vegetable
or fish stock
·
1can coconut
milk, full fat
·
1 lime,
zested + lime cut into wedges
·
Salt
and pepper, to taste
·
Green
onions, chopped for garnish
·
1 large
tomato, chopped (or 1 15 ounce can chopped tomatoes)
For the
Brazilian rice
·
1/2 yellow
onion, chopped finely
·
1 garlic
clove, chopped finely
·
1cup jasmine
rice
·
2cups vegetable
stock
·
Salt
and pepper, to taste
·
Green
onions, chopped for garnish
Instructions
1. In a large pot, add coconut oil and a
drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and
jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic,
paprika and cayenne and stir to combine, for another 1-2 minutes.
2. Add chopped tomatoes with their juice
and stir everything together, cooking for another 1-2 minutes so the tomato
juice can evaporate a bit.
3. Pat dry the fish very well with a
pepper towel and season with salt and pepper on both sides. Lay the fish down
on top of the vegetables and pour the vegetable stock and coconut milk. Add
lime zest and season with salt and pepper,
4. ……………………………………………….
5. …………………………………………………………….
Full instructions:Click here
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