Hearty and comforting, this seafood stew comes from Bahia in northern Brazil. The dish, pronounced “moo-KAY-ka duh PAY-shuh,” can be served as is or over rice, and also goes perfectly with a watercress salad.
4 (½ inch-thick) cod fillets
4 cloves garlic, minced
Juice of 2 lemons (or 4 tablespoons lemon juice)
Pinch of salt
Pinch of pepper
1 tablespoon extra-virgin olive oil
2 onions, sliced finely
1 small green bell pepper, sliced
2 tomatoes, diced
1 teaspoon coriander
1 tablespoon tomato paste
¾ cup light coconut milk
Note: you may substitute other whitefish fillets for the cod.
An Oldways recipe and George Middleton illustration.
This was a very tasty and light recipe. I added a teaspoon of red Thai curry paste along with the tomato paste and served it with a scoop of quinoa and sliced mangoes. I also added the fish last so that it did not get over cooked.
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