Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (moqueca

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lime, juice of
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 4 garlic cloves (minced)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• 1 serrano chili, red (diced)
• 1 1/2 lbs tilapia fillets, cut into three by three inch pieces
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 large bell peppers, diced
• 1 (16 ounce) can diced tomatoes, drained
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can whole coconut milk (or 'lite' if desired)
• 2 tablespoons palm oil (optional but really makes a difference in authenticity)
• 2 tablespoons fish sauce
• 1 bunch fresh cilantro, chopped (optional)
• 6 hard-boiled eggs

Recipe

• 1 set eggs on to boil.
• 2 stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. add the tilapia and gently toss with your fingers to coat. cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.
• 3 heat the olive oil in a large pot over medium-high heat. saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. wash hands thoroughly after handling the chilies.
• 4 reduce heat to medium. stir in the tomato paste.
• 5 add the bell peppers and diced tomatoes to the pot in succeeding layers. pour the coconut milk over the mixture. stir well but gently.
• 6 cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
• 7 gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. allow 5-8 minutes depending on the thickness of the fillets.
• 8 ladle or gently pour the moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
• 9 serve over rice, with lime wedges. side dishes: sauteed collards or spinach and garlic. for dessert, cold orange slices. also a good accompaniment: brazilian cheese bread (pão de queijo) ( it's gluten/wheat free)!
• 10 slow cooker variation:.
• 11 place all ingredients including the marinade in the slow cooker except the fish pieces and cilantro). cook 6 to 8 hours (overnight) on low and then to warm.
• 12 1 hour prior to serving, return cooker to low: add half the cilantro and the fish.
• 13 gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. garnish and serve as described above.