Friday, May 27, 2016


This is the new favorite soup at our household. It is relatively quick and we almost always have the ingredients on hand. It is a version of the Brazilian fish stew called Moqueca (mo-KEH-ka) that got me to try (here is her post ). I only changed minor things.

2 lbs firm white fish (I use cod), chopped into bite size pieces
3 large cloves garlic, minced
5 TBSP lime juice
1/2 yellow onion, chopped
1 bell pepper, chopped (any color is fine)
2 cups chopped tomatoes (canned or fresh)
3-4 green onions (sliced)
1 TBSP paprika
1 pinch red pepper flakes
1 bunch cilantro (chopped, reserve a little for garnish)
1 14 oz. can coconut milk
1 TBSP canola oil
salt and pepper

Marinate fish in lime juice, garlic, salt and pepper for 10 minutes. Meanwhile, heat oil in large pot, then saute pepper, onion, paprika and red pepper flakes until veggies start to soften. Sprinkle with quite a bit of salt (about 1 tsp) and pepper Add tomatoes and green onions, simmer for 5 minutes, then add cilantro, fish (with the juice), and coconut milk. Simmer for 10-15 min.  Garnish with cilantro and serve with crusty bread (I just learned the easiest way to make crusty artisan bread-so we make it a lot) or rice.  Serves 4