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Brazilian Fish Stew (Moqueca)
Moqueca is traditionally made with red palm oil, which lends the stew an orange-red hue; we opted for easier-to-find coconut oil that reinforces the flavor of the coconut milk, and we give the broth some color with sweet paprika. By poaching large pieces of cod rather than bite-size chunks, it’s easier to keep the fish from overcooking; when you stir in the cilantro at the end, simply break the fish into smaller bits. Any type of boneless, skinless firm white fish works well in this recipe, but if the fillets are thin, they will cook more quickly than cod, so make sure to adjust the timing accordingly. Serve with steamed rice.
tablespoons coconut oil, preferably unrefined
medium yellow onion, halved and thinly sliced
01In 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, tomatoes and 1 teaspoon salt. Cook, stirring occasionally, for about 5 minutes.
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