Brazilian Fish Stew – Moqueca
Total Time
33m
Cook Time:15m
Yields:4 Servings
Ingredients
1½ lb.
halibut filets, cut into 1½-inch pieces
1
lime, zested and juiced, plus lime wedges, for serving
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper , plus more as desired
1 tbsp.
GOYA® Puro Olive Oil or coconut oil
1
jalapeño, seeded and finely chopped
1 jar
(6 oz.)
1 lb.
tomatoes, cut into 1-inch pieces
1 can
(13.5 oz.)
GOYA® Coconut Milk or <a href="/en/products/organic-coconut-milk/" title="Organic Coconut Milk">GOYA® Organic Coconut Milk</a>
1 cup
low-sodium seafood broth
chopped fresh cilantro, for garnish
4 cups
cooked GOYA® Jasmine Rice , for serving
Directions
Step 1
<p>In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.</p>
Step 2
<p>Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.</p>
Step 3
<p>Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.</p>
Step 4
<p>Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.</p>
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Brazilian Fish Stew – Moqueca
Total time: 33m
Yields: 4 Servings
Ingredients
1½ lb.
halibut filets, cut into 1½-inch pieces
1
lime, zested and juiced, plus lime wedges, for serving
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper , plus more as desired
1 tbsp.
GOYA® Puro Olive Oil or coconut oil
1
jalapeño, seeded and finely chopped
1 jar (6 oz.)
1 lb.
tomatoes, cut into 1-inch pieces
1 can (13.5 oz.)
GOYA® Coconut Milk or <a href="/en/products/organic-coconut-milk/" title="Organic Coconut Milk">GOYA® Organic Coconut Milk</a>
1 cup
low-sodium seafood broth
chopped fresh cilantro, for garnish
4 cups
cooked GOYA® Jasmine Rice , for serving
Directions
Step 1
<p>In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.</p>
Step 2
<p>Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.</p>
Step 3
<p>Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.</p>
Step 4
<p>Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.</p>
