In representative I wasn’t completely clear the multiple times I mentioned it inward the video – this is simply my take, my twist, my interpretation of a Brazilian fish stew. Or, every bit people who volition ignore the previous judgement telephone vociferation upward it, “moqueca.”
The most glaring omission from the classic gene listing would live on ruby palm oil, which patch gives this dish it signature flavor. Since I don’t intend I always had it, it’s difficult for me to say, but what I tin tell you, is that this was incredibly delicious fifty-fifty without the mysterious oil.
Like most of the world’s non bad fish stews, this is commonly made amongst several types of seafood, but this is what I’m calling the weeknight version. Using a whitefish, along amongst scallops, shrimp, clams, etc., is lovely, but as well as thence you lot create cause got to worry virtually timing, thence that everything finishes at the same time.
By using ane fish, this actually is quite a unproblematic recipe, as well as the petty flake of slicing as well as mincing involved is good worth the gorgeous, as well as real tasty results. I actually create promise you lot laissez passer on this gorgeous Brazilian fish stew a endeavour soon. Enjoy!
1 tablespoon olive oil
1 yellowish onion, thinly sliced
1 teaspoon salt, summation to a greater extent than to taste
2 tablespoons Lycopersicon esculentum paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon dry soil cumin
cayenne pepper to gustation
1 tin (14-oz) kokosnoot milk (not depression fat!)
1 teaspoon soy sauce
1 1/2 loving cup sliced assorted sugariness and/or hot peppers
1/4 loving cup chopped greenish onion
1 1/2 pounds body of body of water bass, or other describe of piece of employment solid white fish, cutting into chunks
1/4 loving cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
serve amongst riceSumber http://foodwishes.blogspot.com