Simple and so-fish-ticated…this tasty Brazilian style fish stew reeled me right in!

Wild caught Catch Sitka rockfish cooked in a zesty tomato-coconut broth with a little heat and a lot of zing!

I’m so grateful to have such a variety of seafood added to my menu recently! Trying all kinds of new things with the awesome gift box of goodies from Catch Sitka!

I’m hooked!

Sustainable Seafood from Catch Sitka Tastes Better! It is fished via hook-and-line method and artisanally processed at their dockside Sitka facility. Then it’s shipped directly to you!

Fishing for more seafood recipes? I’ll hook you up…

• Blackened Halibut with Mango Salsa
• Moroccan Spiced Shrimp

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Brazilian Style Fish Stew (Moqueca)

Author: Isis

Ingredients

• 1 lb white fish cut into 1″ pieces
• 1 tbsp lime juice
• Salt and pepper
• 1 TB olive oil
• 1 small onion diced
• 2 med carrots diced
• 1 red bell pepper sliced
• 1 jalapeño diced
• 4 garlic cloves minced
• 1 TB tomato paste
• 1 TB paprika
• 2 tsp cumin
• 1 tsp sugar
• 1 tsp salt
• 2 cups chopped tomatoes
• 1 cup stock fish, chicken or vegetable
• 14 oz can coconut milk
• Cilantro
• Lime wedges

Instructions

1. Combine fish, lime juice and a sprinkle of salt and pepper in a bowl, refrigerate
2. Heat olive oil in a pot over med heat
3. Add onion, carrots, bell pepper, jalapeño and garlic and cook together about 5 minutes
4. Stir in tomato paste, spices, tomatoes and stock and simmer about 5 minutes
5. Add coconut milk, cover and simmer about 20 minutes
6. Place fish pieces into the stew, simmer about 5 minutes, depending on thickness, until cooked through
7. Garnish with cilantro and lime wedges
8. Serve with rice and enjoy!