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*BASS - Brazilian Fish Stew
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| MOCEQUA (BRAZILIAN FISH STEW) The Chew | |
| 2 tablespoons | Extra-Virgin Olive Oil, divided |
| 1 pound | diced mild White Fish, (such as snapper, grouper, or mahi mahi) |
| 1 small | Onion, chopped |
| 4 large | Garlic Cloves, minced |
| 1/2 cup | chopped Poblano Pepper |
| 1/3 cup | chopped Red Bell Pepper |
| 1 teaspoon | Tomato Paste |
| 2 tablespoons | chopped Fresh Cilantro, divided |
| 1/2 teaspoon | Coarse Salt, divided |
| 1/8 teaspoon | Paprika |
| 1 cups | Fish Stock, Clam Juice, or low-sodium Vegetable Broth |
| 1 cup | Coconut Milk |
| 3 | plum Tomatoes, seeded and diced |
| 1/3 cup | canned Hearts of Palm, drained and diced |
| 1 tablespoon | fresh Lemon Juice |
| Freshly Ground Black Pepper, to taste | |
| cooked White Rice, for serving | |
Heat 1 tablespoon oil in a nonstick sauté pan over medium-high heat. Add fish, searing on both sides until almost cooked through. Remove fish with a slotted spoon and transfer to a plate; tent loosely with foil and set aside.
Add remaining 1 tablespoon oil to pan over medium heat. Add onion, garlic, poblano pepper, and red bell pepper, and sauté until softened, about 3 minutes.
Add tomato paste, stirring to combine. Add 1 tablespoon cilantro, 1/4 teaspoon salt, and paprika.
Add fish stock or vegetable broth, stirring until well combined. Bring to a boil over high heat. Lower heat to medium. Add coconut milk and simmer 10 minutes
Add tomatoes, hearts of palm, and lemon juice, stirring to combine. Taste and add remaining 1/4 teaspoon salt, if desired. Add freshly ground black pepper, to taste.
Return fish to stew, stirring gently to combine. Simmer 30 seconds. Sprinkle with remaining 1 tablespoons cilantro.
Serve over cooked white rice.
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