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Brazilian Seafood and Coconut Soup
PAIR WITH
Brazilian Tapioca and Cheese Rolls
(PAGE 165)
This easy Brazilian fish stew, called
moqueca
(mo-KEH-kah), is from the coastal state of Bahia, where fish, coconuts, and peppers are plentiful. I use local Pacific rockfish, but any sustainable, firm white-fleshed fish, such as halibut or true cod, will do. If bay scallops or crab are in season, you can substitute them for the shrimp. In Brazil, the recipe varies from kitchen to kitchen, depending on what the catch of the day is
.
This creamy-spicy soup teams up well with the other Brazilian recipe in this book, the cheesy tapioca rolls on
page 165
.
SERVES
4 TO 6
ACTIVE TIME
25
MINUTES
TOTAL TIME
45
MINUTES
1 lb [455 g] firm white-fleshed fish, skin and bones removed
8 oz [230 g] medium shrimp, peeled and deveined
1
/
4
cup [60 ml] freshly squeezed lime juice
Sea salt
1
1
/
2
Tbsp coconut oil or safflower oil
1 medium onion, finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 serrano chile, finely chopped
2 medium garlic cloves, minced
2 Tbsp minced fresh ginger
2 medium plum tomatoes, finely chopped
1 tsp sweet paprika
One 13
1
/
2
-oz [400-ml] can coconut milk
1 cup [240 ml] fish broth or bottled clam juice
1 bay leaf
Freshly ground black pepper
1
/
4
cup [7 g] chopped fresh cilantro
1.
Place the fish and shrimp in a large zip-top plastic bag, add the lime juice and 1 tsp salt, and toss to coat the seafood.
Marinate at room temperature for 30 minutes.
2.
Meanwhile, heat the coconut oil in a large sauté pan or in a Dutch oven over medium heat.
Add the onion, bell peppers, and chile and sauté until the vegetables are tender, about 8 minutes.
Add the garlic and ginger and sauté until fragrant, about 45 seconds.
Add the tomatoes and paprika and cook for 1 minute.
Add the coconut milk, fish broth, and bay leaf.
Cover, reduce the heat to medium-low, and simmer gently until the flavors have melded, about 10 minutes.
3.
Add the fish, shrimp, and their marinade to the pot and stir gently, making sure that the seafood is almost completely covered with the broth mixture.
Simmer, uncovered, stirring gently only once, until the seafood is just cooked; the fish chunks will flake easily with a fork and the shrimp will be curled and pink, about 8 minutes.
Discard the bay leaf and season the soup with salt and pepper.
4.
Serve the soup in bowls, sprinkled with the cilantro.
GET AHEAD:
The broth (without the seafood) can be made in advance and stored in airtight containers in the refrigerator for up to 4 days, or in zip-top bags in the freezer up to 3 months. Defrost the broth overnight in the refrigerator. Marinate the seafood while you’re reheating the soup, and cook as directed above.