Posts tagged stew
Recipe: Salmon Moqueca
Moqueca is a traditional Brazilian fish stew. Different fish can be used including cod, sea bass, or snapper.
Fish and marinade:
- 1 1/2 pound wild salmon fillets
- 28 oz. can of peeled whole tomatoes, undrained
- 1 onion, peeled quartered
- 1 cup cilantro
- 2 garlic cloves
- 1 Serrano chile pepper with seeds
- 1/4 cup lime juice
- 1 teaspoon sea salt
For the stew:
- 12 oz sweet potato, peeled and diced
- 12 oz chopped zucchini
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1/2 cup water (or fish stock)
- 3/4 cup light coconut milk
- 1/2 cup minced green onion (bottom parts only) – for garnish
- 1/2 cup cilantro, chopped – for garnish
- Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, and salt in a blender. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
- Heat a large skillet over medium heat. Spray with non-stick spray and add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
- Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
Number of servings (yield): 4
Inspired By: Salmon Moqueca
Recipe: Pumpkin Pot Stew
- 2-1/2 tablespoons oil, divided use
- 2 pounds rump or chuck roast, trimmed well, cubed
- 1 clove garlic, minced
- 2 medium onions, chopped
- 1 red pepper, chopped
- 2 large tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 21 ounces beef broth
- 1 dozen pitted dried plums (prunes)
- 6 ounces dried apricots, snipped in half
- 2 sweet potatoes, cubed
- 2 new potatoes, cubed
- 10 ounces frozen corn kernels
- 1 large pumpkin, interior seeds and strings removed
- Heat 1 tablespoon oil in a large skillet. Saute meat until brown. Do this in batches if necessary.
- Separately, in remaining oil heated in a large heavy pot, saute onion, garlic and red pepper until tender. Add all other ingredients except corn and cook one hour. Add corn.
- Preheat oven to 325 degrees.
- If necessary to make it sit flat, trim the bottom of the pumpkin slightly. You will also want to make the opening at the top large enough to transfer the mixture into the pumpkin, and to serve it out with a ladle and/or scoop.
- Place the pumpkin on a heavy baking sheet ,and transfer the stew mixture to the interior. Cover with pumpkin top or foil and bake for 1-1/2 hours, until the interior flesh of the pumpkin seems tender when tested with a fork.
- Carefully remove pumpkin from the oven (this may require two people) as the shell will have softened. Serve the stew in the pumpkin, scooping out some of the pumpkin inside with each serving.
- Do not store leftovers in the pumpkin.
Preparation time: 30 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 8
Inspired By: Pumpkin Pot Stew