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Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca Recipe

Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca Recipe

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Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

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Ingredients:

Serving

1 lime , juice of
1 tbsp ground cumin
1 tbsp paprika
4 garlic cloves (minced )
1/2 tsp salt (or to taste)
1 tsp ground black pepper (or to taste)
1 serrano chili, red (diced )
1 1/2 lbs tilapia fillets, cut into three by three inch pieces
2 tbsp olive oil
2 onions, chopped
4 large bell peppers, diced
1 (16 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
1 (16 oz) can whole coconut milk (or 'lite' if desired)
2 tbsp palm oil (optional but really makes a difference in authenticity)
2 tbsp fish sauce
1 bunch fresh cilantro, chopped (optional)
6 hard-boiled eggs

Directions:

Set eggs on to boil.
Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish cook in the lime juice.
Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.
Reduce heat to medium. Stir in the tomato paste.
Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.
Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.
Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pão de Queijo) ( it's gluten/wheat free)!
Slow Cooker Variation:.
Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM.
1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.
Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.02 Kcal (1227 kJ)
Calories from fat	125.74 Kcal
		% Daily Value*
Total Fat	13.97g	21%
Cholesterol	243.19mg	81%
Sodium	797.23mg	33%
Potassium	704.76mg	15%
Total Carbs	12.56g	4%
Sugars	6.4g	26%
Dietary Fiber	3.04g	12%
Protein	30.79g	62%
Vitamin C	87.5mg	146%
Vitamin A	2mg	67%
Iron	36.6mg	203%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	86.16 Kcal (361 kJ)
Calories from fat	36.97 Kcal
		% Daily Value*
Total Fat	4.11g	21%
Cholesterol	71.5mg	81%
Sodium	234.41mg	33%
Potassium	207.22mg	15%
Total Carbs	3.69g	4%
Sugars	1.88g	26%
Dietary Fiber	0.89g	12%
Protein	9.05g	62%
Vitamin C	25.7mg	146%
Vitamin A	0.6mg	67%
Iron	10.8mg	203%
Calcium	22.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.4

Points
8

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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