Brazilian Moqueca with Toasted Cashews
Experience a burst of tropical flavors with this vibrant Brazilian fish stew. It combines creamy coconut milk with fragrant bell peppers and a squeeze of lime, making it a perfectly exciting and refreshing dinner for Week 34.
Ingredients
- White fish fillets (cod or halibut)600 g
- Full-fat coconut milk400 ml
- Red bell pepper, sliced1 stk
- Yellow bell pepper, sliced1 stk
- Red onion, thinly sliced1 stk
- Garlic cloves, minced3 stk
- Diced tomatoes2 stk
- Fresh lime juice2 tbsp
- Fresh cilantro, chopped1 handful
- Toasted cashew nuts50 g
- Smoked paprika1 tsp
Instructions
Heat a large skillet with a splash of oil over medium heat. Sauté the onion, garlic, and sliced bell peppers for 5 minutes until softened and fragrant.
Stir in the diced tomatoes and smoked paprika. Pour in the coconut milk, bring to a gentle simmer, and let it cook for about 5 minutes to allow the flavors to meld.
Season the fish chunks with salt and pepper, then gently nestle them into the simmering coconut sauce. Cover and cook for 5-7 minutes until the fish is opaque and flakes easily.
Stir in the lime juice and half of the cilantro. Serve the stew in bowls over rice, topped with the remaining cilantro and the toasted cashews for a delightful crunch.
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