Moqueca, or a Tasty Brazilian Fish Stew
October 31, 2011 § 1 Comment
This year was supposed to be the Year of Ellen Baking, right? Or was it the Year of Ellen Reading? I was supposed to run three half-marathons this year, read 12 books, and start the engine on something Big and Awesome. It’s turned out to be more of the Year of Ellen Waffling, and I don’t mean those maple-dripped golden squares on your brunch plate. It’s not been an all-that-great year, and I want it to be over with. I’ve petitioned the International Calendarological Society to just end 2011 here and now, and to get a move on with 2012. Apparently only Popes and Julius Caesar can do that. Officially. You can imagine my regard for “official.”
I’m declaring an end to 2011 as of Oct. 31—which conveniently makes Halloween the equivalent of New Year’s Eve. November 1st will begin a 61-day period known as Daintydays. It’s a time when Dainty and anyone who may have a thread of Daintyness in her/himself says “I’ve had enough of this, and I’m just gonna do ______” (with the blank being nothing that harms others, of course; that’s not very Dainty). Two months. Two months to do what you think you couldn’t by the end of the year. Think on it—we start tomorrow.
What does this have to do with moqueca? Absolutely nothing. Unless “Making the freakin’ best fish stew ever” is that thing you want to do by the end of the year. I first had moqueca at Edwige at Night in Provincetown in 2010. When I heard they were closing for good at the end of the Summer 2011 season, I rushed over for one last order. Last week, we made our own moqueca with a little help from Emeril Lagasse. While it’s no Edwige, it’s still damn good.
Moqueca (Brazilian fish stew)
- 2 1/2 pounds white-fleshed fish cut into 1-2 in. pieces —we used a combo of bluefish (from our Cape Ann Fresh Catch share) and some shrimp
- 3 tablespoons fresh lime juice
- 1/4 cup olive oil
- 1 1/2 cups thinly sliced onions
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 cups roughly chopped tomatoes – we used a 25 oz. can of whole peeled tomatoes and gave them a rough chop
- 1/2 cup fish stock or water
- 2 teaspoons salt, divided
- up to 1/4 cup hot sauce – recipe calls for Piri Piri, which is a blender hot sauce, but we dumbed it down a bit
- 1 (14.5-ounce) can coconut milk
- 2 tablespoons chopped fresh cilantro leaves
- Steamed white rice, as an accompaniment
-Put the fish in a glass mixing bowl with the lime juice. Set aside for 20 minutes and prep the remaining ingredients.
-Heat a large saute pan over medium-high heat. Believe me, you’ll need a larger pan than you expected. Heat up the oil, and saute the onions until translucent, about 3 to 4 minutes. Add the garlic saute for about 30 seconds. Add the tomato paste, chopped tomatoes, fish stock and 1 teaspoon salt. Stir to combine everything.
-Turn up heat a tad and bring the mixture to a boil. Once boiling, add the limed fish, the hot sauce (try half the amount first then add more after afterward) and the coconut milk. Stir it up again and let it heat to boiling. Reduce heat to medium-low and until the flesh starts to flake, about 10 minutes. IF you are using shrimp, add the shrimp separately from the fish, about 5 minutes through that cooking period.
-Remove the cover and sprinkle the cilantro over the fish. Season with the remaining salt and hot sauce, if you so choose.
-Serve with the rice. A nice basmati rice is perfect. Make LOTS of it, you’ll need it.