lunchpail

Moqueca (fish stew)

From Milk Street

Ingredients

• 2 tablespoons coconut oil, preferably unrefined
• 1 medium yellow onion, halved and thinly sliced
• 1 medium yellow, red or orange bell pepper, stemmed, seeded and thinly sliced
• [omit] 1 serrano chili, stemmed and sliced into thin rounds
• 4 medium garlic cloves, minced, divided
• 3/4 teaspoon sweet paprika
• 14.5 ounce can diced tomatoes, drained
• Ground black pepper
• 4 6-ounce skinless cod fillets
• 1 tablespoon grated lime zest, plus 2 tablespoons lime juice, plus more juice if needed
• 8 ounce bottle clam juice
• 1 cup coconut milk
• 14 ounce can diced hearts of palm
• 1/2 cup roughly chopped fresh cilantro [sub in 2 tablespoons dried cilantro]

Directions

1. In a Dutch oven, heat the coconut oil over medium until shimmering. Add the onion, bell pepper and chili, then cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in ½ the garlic, the paprika, and tomatoes. Cook, stirring occasionally, for about 5 minutes.
2. Meanwhile, in a medium bowl, combine the fish, lime zest and juice, the remaining garlic, 1 teaspoon salt and ½ teaspoon pepper. Turn to coat on all sides, then set aside at room temperature until ready to use.
3. Add the clam juice, coconut milk and ½ cup water to the pot. Bring to a simmer, then cook for about 10 minutes. Stir in the hearts of palm and the fish with its marinade. Bring to a gentle simmer and cook for about 5 minutes. Gently flip the fish and continue to cook until the fish is opaque throughout and flakes easily with a fork, about another 3 minutes.
4. Remove from the heat and stir in the cilantro, breaking the fish into chunks as you stir. Taste and season with salt, pepper and lime juice.