Brazilian Fish Stew with Coconut Milk (Moqueca)
Why This Recipe Works
We found that haddock made a good substitution for the traditional fish used in Brazilian fish stew recipes. A Dutch oven absorbed and conducted heat in much the same way as the traditional Brazilian cooking vessel. Simmering the fish in clam juice and coconut milk gave us a flavorful broth and let the fish absorb its flavors. Finally, for the creamy, vinegary pepper sauce that is usually served as the fish stew’s accompaniment, we used hot cherry peppers pureed with onion and sugar.