"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Moqueca de peixe - Brazilian Fish Stew Recipe

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This recipe for Moqueca de peixe - Brazilian Fish Stew, by , is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Hanson
Added: Friday, February 11, 2011


3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
3 large bell peppers, sliced
1 (16 oz) can diced tomatoes, drained
1 (16 oz.) can coconut milk
1 bunch fresh cilantro chopped (optional)

1. Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours (the longer the better).
2. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Number Of Servings:
Preparation Time:
Prep Time 25 Minutes Total Time 1 hour
Personal Notes:
It is a Brazilian national dish. Andrew and I made this for dinner tonight, Valentines Day 2011. It was incredible. We ate it with fresh sour dough bread, no butter necessary. Just dip it in the stew!

I tried reheating the leftovers the next day, but the tilapia became tough, so it is best eaten the day it's prepared.




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