It's been a while since I've posted a nice recipe. So, to make myself feel better in these dark times, I decided to cook something good. Something fishy, I mean something exotic. If you are up for a visceral fish experience, then this one is for you. But if you have preference for all things bland, then skip this post while you still can.
Forgive me for our gloomy weather and my lack of proper phone camera. The photos below didn't do the recipe justice. The lighting can be weird. But I just hope you get what I'm trying to share here. And it's all pretty easy don't y'all worry!
Anyway, let's get into the heart of fish.
This a fusion of Moqueca or a Brazillian Fish Stew and the Fish Stew of my region. I am an islander so we are pretty much abundant with fish.
Make sure to choose a firm white fish or something like this. I am not very good at fish ID so any big white fish would probably do.
You gotta marinate these chunks of deboned fish in lime, salt, pepper, and garlic. You may put it inside the refrigerator while you prepare the other ingredients.
You can now start prepping the rest of the ingredients.
You'll need:
Garlic
Onions
Spring Onions
Tomatoes
Red Bell Pepper
Green Chillies (For a more diabolic experience)
Cooking Oil
Paprika
Salt and Pepper
Fresh coconut milk
You probably have most of these ingredients in your pantry except the green chillies and coconut milk (I live on coco island).
It's hard to find Cilantro these days and it's probably due to our warm weather. You may add Cilantro for garnishing. In this recipe, I used spring onions instead.
You can now sautée the garlic and onion. Add bell pepper, green chillies, and paprika. Then stir in the chopped tomatoes. Cook for a few minutes or until the bell pepper begins to soften.
Arrange the fish chunks on top of the veggies. Cover the fish with more veggies then sprinkle generously with salt and pepper. Then pour the coconut milk over the fish and veggies.
Reduce the heat and let the soup simmer for about 15-20 minutes. Taste and adjust seasonings to your desired taste.
Finally, garnish it with Cilantro or spring onions. Best served with bread or white rice.
I hope you guys like it!
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