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Rule No. 46: For Tender Fish Stews, Think Big

Brazilian Fish Stew (Moqueca)

45 minutes

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.

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

$528.98 VALUE

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