dinner · latin_american
Brazilian Shrimp & Cod Moqueca Stew with White Rice & Lime
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Instructions
1
Combine the rice, water, and a little of the salt in a small pot over high heat and bring to a boil.
2
While the water heats, chop the cilantro, halve one lime, and cut the second lime into wedges, setting them aside on a plate.
3
Once the rice water boils, about 4 minutes, cover the pot, reduce to low, and cook 15 minutes.
4
While the rice cooks, thinly slice the yellow onion and cut the red bell pepper into thin strips.
5
Dice the tomatoes and mince the garlic, keeping the garlic in its own small pile.
6
Set a deep 12-inch skillet over medium heat with the olive oil for 2 minutes until it shimmers.
7
Add the onion, pepper strips, and a pinch of salt, stirring often for 5 minutes until the onion turns soft and translucent.
8
While the vegetables soften, cut the cod fillet into 2-inch chunks and toss with the shrimp, juice from one lime half, salt, and pepper in a medium bowl.
9
Stir the garlic and paprika into the vegetables for 1 minute until the oil turns brick red and smells sweet and toasty.
10
Add the diced tomatoes and cook 3 minutes, stirring, until they slump and release their juices into the pan.
11
While the tomatoes cook, pull the rice pot off the heat and leave it covered to steam.
12
Shake the coconut milk, pour it in, and simmer 4 minutes until the broth turns a creamy sunset orange and thickens slightly.
13
Lift the cod chunks from the bowl and nestle them into the broth, then cover and simmer over medium-low for 4 minutes until the edges turn opaque.
14
Scatter the shrimp over the top, cover again, and simmer 3 to 4 minutes until the shrimp curl pink and the cod flakes easily.
15
Off the heat, squeeze in the remaining lime half and stir in half the cilantro, keeping the fish chunks whole.
16
Fluff the rice with a fork, spoon it into bowls, ladle the moqueca over top, and finish with the remaining cilantro and lime wedges.
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