← Back to Search Results
baking, sauteeing, stewing Brazilian
Moqueca Bahia Fish Stew

Photo by:
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 2 pounds fish steaks, such as halibut, monkfish, tilefish, or swordfish
  • Salt and freshly ground white pepper, to taste
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 medium red bell pepper, cored, seeded, deveined, and chopped
  • 1 medium green bell pepper, cored, seeded, deveined, and chopped
  • 1 garlic clove crushed
  • 3 large ripe tomatoes, peeled, seeded, and chopped
  • 1 pound hubbard (winter squash) or pumpkin, peeled and cut into ½-inch cubes
  • 1 cup fresh or canned unsweetened coconut milk
  • 1 tablespoon good-quality dende oil (palm oil) (see Note)
  • 2 green plantains, peeled and sliced into l-inch-thick rounds
  • ½ cup chopped fresh cilantro
  • 4 scallions, chopped (include some of the green)
  • Boiled rice and hot pepper sauce, for serving

Directions

Season the fish with salt and pepper and drizzle with 2 tablespoons of the lime juice. Set aside.

In an ovenproof casserole, heat the olive oil over medium heat. Add the onions and sauté until wilted, about 5 minutes. Add the red and green peppers and garlic and sauté until wilted, about 8 minutes. Add the tomatoes and squash and bring to a simmer. Stir in the coconut milk and dende oil and bring to a simmer. Add the plantains and cilantro, season with salt and pepper, and bury the fish in the sauce. Bake for 20 minutes until the fish flakes easily. Stir in the remaining 1 tablespoon lime juice and sprinkle with the scallions. Serve with rice and hot pepper sauce.

Notes

Dende oil is a rich, orange-colored, palm oil and is used as a flavoring. It is high in cholesterol so use sparingly. You can find it at Brazilian and Latin American food stores.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include boiled rice and hot sauce, for serving.

721kcal (36%)
79mg (8%)
116mg (193%)
310mcg RAE (10%)
2048mg
168mg
52g
20g
6g
54g
88mg (29%)
526mg (22%)
17g (87%)
36g (55%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
mom-a-licious Mom-a-Licious
by Domenica Catelli
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
martin-yans-china Martin Yan's China
by Martin Yan
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?