Description
Experience an authentic Brazilian Fish Stew, or Moqueca Baiana, a delicious blend of fish, shrimp, and aromatic spices.
Ingredients
Scale
- 1 lb Halibut (Can substitute with cod or snapper.)
- ½ lb Fresh Shrimp (Ensure peeled and deveined.)
- Garlic (Fresh cloves boost aroma.)
- 1 medium White Onion (Must be sautéed.)
- 2 medium Bell Peppers (Use any color.)
- 2 tbsp Fresh Lime Juice (Brightens flavors.)
- 1 tbsp Kosher Salt (Amplifies flavor.)
- 1 tsp Black Pepper (Freshly cracked enhances taste.)
- 1 tbsp Smoked Sweet Paprika (Subtle smokiness.)
- 1 cup Epis (Garlicky blend for authenticity.)
- 14 oz Coconut Milk (Use full-fat for texture.)
- 14 oz Fire Roasted Tomatoes (Contributes umami.)
- 2 tbsp Palm Oil (Distinguishes flavor.)
- ½ cup Cilantro (Add brightness.)
Instructions
- Cut the halibut into 1-inch chunks and season with lime juice, garlic, salt, pepper, and paprika. Marinate for 30 minutes.
- Slice the onion and bell peppers. Mix remaining spices for easy access.
- Heat palm oil in a skillet, sauté garlic for 30 seconds, then add onions and cook for 1 minute. Add bell peppers and cook until softened.
- Stir in fire-roasted tomatoes, coconut milk, epis, and half of the spice mixture. Let it reduce for 8-10 minutes.
- Remove 1 cup of sauce, add shrimp, and cook for 2 minutes on each side. Add halibut, top with reserved sauce, and simmer until fish is cooked through.
- Garnish with extra cilantro before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg