Moqueca with Anchovy
Preparation Time: 3.3 hours
Cooking Time: 40 min
Serves 4
INGREDIENTS
- 1 box Reese Wild Rice
- 1¼ lbs. fresh tilapia, cut into small pieces
- 1 small yellow onion, chopped, divided
- 1 green onion (white and green parts), chopped, divided
- 1 inch fresh ginger, peeled and minced, divided
- 4 tbsp. chopped cilantro, divided
- 4 cloves garlic, minced, divided
- 6 tbsp. DaVinci Extra Virgin Olive Oil, divided
- 1 cup bell pepper (red/orange/yellow), chopped
- ⅓ cup yellow bell pepper, chopped
- 2 cups chicken broth
- 1 – 14 oz. can coconut milk
- 2 tbsp. tomato paste
- 1 tbsp. lime juice
- ⅓ cup Reese Hearts of Palm, canned, drained
- 2 small tomatoes, seeded and diced
- 2 tbsp. fish sauce, OR 1 tbsp. soy sauce
- 1 Reese Flat Anchovy, minced
- Salt and pepper, to taste
DESCRIPTION
This traditional Brazilian stew packs a whole lot of flavor into one bite! You can throw the ingredients together quickly, or marinate the fish for even more flavor.
DIRECTIONS
Optional Marinating:
1. In a shallow bowl, combine half of the green onion, half of the yellow onion, half of the ginger, half of the cilantro, half of the garlic, and 4 tbsp. of oil.
2. Add tilapia and gently toss until evenly coated. Cover shallow bowl with plastic wrap and place in the refrigerator for 3 hours. For an even richer flavor, let tilapia marinate overnight.
Without Marinating:
1. Remove fish from refrigerator and bring to room temperature.
2. Preheat oven to 350 degrees.
3. On a large baking sheet, evenly position fish side by side. Drizzle lime juice on top. Season with salt and pepper to taste. Set aside.
4. In a large Dutch oven, add 2 tbsp. of oil over medium heat. Toss in remaining green onions, yellow onions, and bell peppers. Cook for 3 minutes or until soft, stirring occasionally.
5. Add remaining garlic and ginger and sauté for 1 minute. Add in the chicken broth and bring to a boil.
6. Pour in coconut milk and tomato paste and return to a boil. Once at a boil, reduce heat to a simmer.
7. Place the fish in the oven. Bake for 8-12 minutes or until almost cooked all the way through.
8. Add fish and excess juices into the broth. Reduce heat to low and cover pan. Cook for 5-7 minutes or until fish is tender.
9. Once fish is soft and tender, uncover pan and mix in hearts of palm and tomatoes. Cook for an additional 2 minutes, stirring occasionally.
10. Pour in the fish sauce and grind in black pepper.
11. Serve over Reese Wild Rice and garnish with cilantro.
1. In a shallow bowl, combine half of the green onion, half of the yellow onion, half of the ginger, half of the cilantro, half of the garlic, and 4 tbsp. of oil.
2. Add tilapia and gently toss until evenly coated. Cover shallow bowl with plastic wrap and place in the refrigerator for 3 hours. For an even richer flavor, let tilapia marinate overnight.
Without Marinating:
1. Remove fish from refrigerator and bring to room temperature.
2. Preheat oven to 350 degrees.
3. On a large baking sheet, evenly position fish side by side. Drizzle lime juice on top. Season with salt and pepper to taste. Set aside.
4. In a large Dutch oven, add 2 tbsp. of oil over medium heat. Toss in remaining green onions, yellow onions, and bell peppers. Cook for 3 minutes or until soft, stirring occasionally.
5. Add remaining garlic and ginger and sauté for 1 minute. Add in the chicken broth and bring to a boil.
6. Pour in coconut milk and tomato paste and return to a boil. Once at a boil, reduce heat to a simmer.
7. Place the fish in the oven. Bake for 8-12 minutes or until almost cooked all the way through.
8. Add fish and excess juices into the broth. Reduce heat to low and cover pan. Cook for 5-7 minutes or until fish is tender.
9. Once fish is soft and tender, uncover pan and mix in hearts of palm and tomatoes. Cook for an additional 2 minutes, stirring occasionally.
10. Pour in the fish sauce and grind in black pepper.
11. Serve over Reese Wild Rice and garnish with cilantro.