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
2 Tbsp olive oil
Blake Hill’s Tomatillo & Jalapeño Savory Jam
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
Add bell peppers, paprika, coconut milk and ½ jar Blake Hill’s Tomatillo & Jalapeño Savory Jam and stir
Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat
Add lime juice and salt to taste, stir and garnish with fresh cilantro
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!