Holcombe Family Recipes · holcombefamilyrecipes.com
Brazilian Fish Soup (Moqueca)
- prep time
- 30 minutes
- cook time
- 30 minutes
- total time
- 4 hours (includes 3 hours marinating)
- makes
- Serves 4
- difficulty
- Hard
- category
- Main Dish
- ingredients
- 16
Times and difficulty are estimates only.
Directions
- In a shallow bowl, mix together half of the green onion, half of the yellow onion, half of the ginger, half the cilantro, half of the garlic, and 4 Tablespoons of oil. Add the chunks of fish and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours.
- Minutes prior to cooking, remove the fish from the fridge to let it come to room temperature. Preheat your oven to 350 degrees Fahrenheit. Lay out your fish on a large baking sheet and pour the lemon juice on top. Season with salt and pepper. Set aside.
- Add the remaining 2 tablespoons of oil to a large Dutch oven set over medium heat. Add the remaining green and yellow onions to the pan along with the bell peppers. Cook, stirring occasionally, for 3 minutes until softened.
- Add the remaining garlic and ginger to the pan and sauté for one minute. Pour in the chicken broth and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and gently simmer the sauce while you prepare the fish.
- Place your tray of fish in the oven and bake until the fish is almost but not quite cooked through, 8 to 12 minutes (depending on thickness).
- Add the almost-cooked fish and cooking juices into the simmering broth. Cover the pan, reduce the heat to low, and simmer until the fish is soft and tender, 5 to 7 minutes.
- Uncover the pan, add the hearts of palm and tomatoes, and cook, stirring occasionally, for 2 minutes.
- Stir in the fish sauce and black pepper, then serve topped with the remaining fresh cilantro.
- (This soup takes some time to make, but it’s delicious)