This post is sponsored by Hood® Sour Cream but all opinions expressed here are my own.
Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth, topped with fresh cilantro and served over quinoa or rice!
Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Each family would add their own touch but overall the dish consisted of white fish cooked in a delicious and flavorful broth, with or without spices but always with coconut milk as a base and fragrant palm oil.
Nowadays I continue to make fish stew a tradition for my family and have tried other variations such as this Salmon Stew. But as the years have passed, I’ve settled for more approachable terms when it comes to making fish stew, such as using fresh wild cod instead of salted cod which required a day long of soaking to de-salt the fish. Additionally I’ve adapted my recipe without the use palm oil due to the shameful practices around the sourcing of such delicacy.
On the other hand I found that the recipe still needed a bonding ingredient to tie all the flavors together and add the perfect touch to the dish.
The final product came to fruition with the addition of sour cream. I always cook with high quality ingredients so that is why I chose Hood® Sour Cream, a trusted name for generations of New England families. It really elevated my recipe, creating the most amazing combination of flavors and richness that was tastier than ever!
You may also like to try this delicious Salmon Stew!
How to Make Fish Stew
The main characteristic of a fish stew is the broth. Without it, it’s just fish. The broth is the flavoring base for this fish, and it is made of a combination of ingredients.
When making a fish stew you work on the broth first. The fish will cook rather quick, so it cannot be done the other way around. Plus the broth is what’s going to add flavor to the fish along the cilantro. Cilantro haters can most certainly opt for parsley.
Once the broth is done, you add the cod chunks so it cooks thoroughly during a short period of time. If you were to cook the cod whole for a longer period of time, the edges would drastically fall apart leaving you with one piece that looks a lot smaller then the one you originally placed on the pan.
Trust me on this one!
In 20 short minutes you will have dinner on the table!
Easy 20-Minutes Fish Stew cooking in a delicious and rich broth!
- 2 tbsp olive oil
- 1/2 whole white onion, diced
- 2 cloves garlic, minced
- 1 1/2 lb wild cod
- 15 oz can diced tomato
- 1/2 cup coconut milk
- 1/2 cup Hood Sour Cream
- 2 tbsp tomato paste
- 1 whole red bell pepper, sliced
- 1 whole green pepper, sliced
- 1 pinch sea salt + pepper, to taste
- 1/2 tsp red pepper flakes
- 1 tbsp fresh cilantro
Heat oil in a large skillet. Add onion and garlic, cook until fragrant (3 mins). Add can of diced tomato, stir. Proceed to add in coconut milk, Hood Sour Cream and tomato paste. Give mixture a stir and allow it to cook for 2-3 mins.
Next add sliced peppers and cod chunks. Season with salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod pieces that are not completely immersed in broth.
When done, remove from stove and sprinkle fresh cilantro. Serve over quinoa or rice.