Fish Stew – Brazil

Jack Scalfani continues his International dish series with this Brazilian favorite.
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Here is the recipe:
Moqueca Baiana

ingredients:

4 (4 to 6 oz) halibut fillets (or other thick, firm white fish)
4 cloves garlic, chopped
3 Tbs lime juice
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 1/2 tsp chile powder
1/2 tsp salt
Freshly ground black pepper to taste

1 Tbs olive oil
1 large white onion, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
4 plum tomatoes, thickly sliced
1 cup cilantro (leaves and thin stems)
1 (14 oz) can coconut milk
3/4 lb medium shrimp, peeled and deveined

Steamed rice, for serving
2 Tbs chopped cilantro leaves, for serving
Lime wedges, for serving

Place the fish in a wide, shallow baking dish or bowl. Add the garlic, lime juice, cumin, paprika, chile powder, salt and pepper to taste; rub all over the fish, cover with plastic wrap and chill for 1 to 2 hours. About 15 minutes before you’re ready to cook, remove from refrigerator and let fish come to room temperature.

Add the oil to a Dutch oven or large stock pot. Place over low heat and arrange half the onion in a single layer inside the pot. Make more layers with half the bell peppers, half the tomatoes and half the cilantro; sprinkle with salt and pepper to taste (remember there is also salt in the marinade). Add the fish along with its marinade in a single layer. Top with layers of the remaining onion, peppers, tomatoes and cilantro. Add the coconut milk, cover the pot and raise heat to bring liquid to a simmer. Reduce heat to low and cook for 30 minutes, or until fish is opaque in the center. Add the shrimp and cook for 2 to 3 minutes more, or until opaque. Serve with rice, remaining cilantro and lime wedges.
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