SigMT

76 | SIGNATURE MONTANA FROM THE KITCHEN MOQUECA (BRAZILIAN FISH STEW) An impressive and easy Brazilian fish stew, moqueca can use any fish you have on hand and is flavored with coconut milk and bright lime zest. INGREDIENTS: Fish Stew • 3 large tomatoes chopped (or 2-15 ounce can chopped tomatoes not drained) • 2 cans coconut milk full fat • 1 lime zested + lime cut into wedges • salt and pepper to taste • 4 green onions chopped • 1 large bunch chopped fresh cilantro, save some for garnish • 2 cloves fresh minced garlic • 2-3 teaspoons smoked paprika • 1 pound of your favorite white fish; I love to use Halibut Brazilian Rice • 1 tablespoon olive oil • 1/2 sweet onion chopped finely • 1 garlic clove minced • 1 cup jasmine rice • 2 cups water • Salt and pepper to taste DIRECTION: 1. In a large pot, stir everything together but the fish, cooking for 3-4 minutes so the tomato juice can evaporate a bit. 2. Add the fish, cover, and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked. 3. While stew is cooking, make the rice: In a small pot, sauté chopped onion and garlic in olive oil until lightly caramelized. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice. 4. Add the water and season with salt and pepper. Cover, bring rice to boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated. 5. Fluff rice with a fork. 6. To serve, either spoon stew on top of rice or serve the rice on the side. Garnish with lime wedges, cilantro, and chopped green onions.

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