Jagub 4-le.

Kala:

• 450-700g valget kala (eelistatud tursk)
• ½ teaspoon salt
• one lime- zest and juice

Hautis:

• 2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
• 1 onion- finely diced ( red, white or yellow)
• 1/2 teaspoon salt
• 1 cup carrot, diced
• 1 red bell pepper, diced
• 4 garlic cloves- rough chopped
• 1/2 jalapeno, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 cup fish or chicken stock
• 1 1/2 cups tomatoes, diced ( preferably fresh)
• 1 14 ounce can coconut milk ( liquid and solids)
• more salt to taste
• ½ cup chopped cilantro, scallions or Italian parsley
• squeeze of lime
• Serve over cilantro rice, basmati rice, black rice or everyday quinoa.

• Valmistamine:
• Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
• In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
• Add the coconut milk and taste and add more salt if necessary.
• Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
• Taste and adjust salt and squeeze with lime.
• To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
• Drizzle with a little olive oil if you like.

Suurepärane. Palmiõli on maitse pärast hädavajalik.

Retsept siit: https://www.feastingathome.com/brazilian-fish-stew-aka-moqueca/