- 1 lb. skinless halibut fillet, cut into 1-inch chunks
- 3 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced (about 3 tablespoons)
- 1 onion, quartered and thinly sliced (about 1 1/4 cups)
- 2 serrano chiles, seeded and minced (2 1/2 tablespoons)
- ¼ cup finely chopped cilantro, plus more for garnish
- 2 tablespoons tomato paste
- 3 cups bottled clam juice
- 1 cup unsweetened coconut milk
- 1 lb. medium shrimp, shelled and deveined
- 1 lb. mussels, scrubbed
- 2 tablespoons natural cashew butter
I tasted moqueca for the first time along the Brazilian coast south of Rio de Janeiro, and I was instantly hooked. Brazilian seafood stews of this type will blow your mind. Every time I cook this dish for friends and family, even on Food Network’s All-Star Academy, the reaction is the same: amazement. I’ve used halibut, mussels and shrimp in this recipe, but feel free to use whatever seafood you’d like.
1. In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
2. In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side over moderately high heat, about 2 minutes. Transfer to a plate.
3. Add the onion, chiles, garlic and the half of the chopped cilantro to the pot. Season with salt and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the tomato paste and cook for another couple minutes. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
4. Add the shrimp and the mussels into the stew, cover, and cook until the mussels have opened, about 3 minutes. If all of the mussels are submerged in the liquid, then you do not need to cover the pot.
5. Whisk the cashew butter with 1 tablespoon of hot water, then stir it into the stew. Return the fish to the pot. Stir and cook for a minute to heat through. Add the remaining 2 tablespoons of lime juice, cilantro and season with salt. Transfer the stew to bowls, garnish with additional cilantro and serve.
Moqueca De Peixe. To import, drag image to your MacGourmet recipe box.