Moqueca Brazilian Fish Stew with Spicy Tomatillo
Inspired by the Brazilian dish, Moqueca, a flavorsome fish stew with coconut milk and a hint of heat!
Serving Size: Serves 2-3
3 Cod or Halibut fillets cut into approx. 6 ounce pieces
4 Tomatoes, diced
2 cloves garlic, minced
1 Yellow bell pepper, sliced & 1 Green bell pepper, sliced
9 ounces coconut milk
Juice ½ lime
1 tsp paprika
Cilantro, chopped
2 Tbsp olive oil
Blake Hill’s Tomatillo & Jalapeño Savory Jam
Instructions
1
In a large saucepan, heat olive oil and add minced garlic, stirring for 1 minute. Add diced tomatoes and simmer on low heat for 10 minutes, occasionally stirring
2
Add bell peppers, paprika, coconut milk and ½ jar Blake Hill’s Tomatillo & Jalapeño Savory Jam and stir
3
Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat
4
Add lime juice and salt to taste, stir and garnish with fresh cilantro
5
Plating tip: place a piece of fish on a plate, add the stew over fish to keep moist, then garnish with 1 tsp Tomatillo & Jalapeño Jam accompanied by cilantro or microgreens on top and Enjoy!
Suggested Jams
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