Moqueca (Brazilian Fish Stew) from Goya
Ingredients
- 1½ lbs halibut filets, cut into 1½-inch pieces
- 1 lime, zested and juiced, plus lime wedges for serving
- ½ tsp Goya adobo all-purpose seasoning, plus more as desired
- 1 Tbsp olive oil or coconut oil
- 1 jalapeño, seeded and finely chopped
- 1 jar (16 oz) Goya sofrito
- 1 lb tomatoes, cut into 1-inch pieces
- 1 can (13.5 oz) Goya coconut milk or Goya organic coconut milk
- 1 cup low-sodium seafood broth
- 1 packet Sazón Goya with coriander and annatto
- 4 cups cooked Goya jasmine rice, for serving
Instructions
- In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.
- Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.
- Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.
- Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.
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