Moqueca Baiana (Brazilian Fish Stew) with Coconut Lime Rice

S7 E05 | N.O.R.E. + DJ EFN | Drink Champs Get Drunk on Hip Hop Stories | Something's Burning

Drink Champs hosts N.O.R.E. and DJ EFN bring the party to Bert's kitchen, swapping hip hop stories over plenty of drinks while Bert cooks Moqueca Baiana — a rich Brazilian fish stew with seared white fish, salmon, and shrimp simmered in coconut milk, tomatoes, and peppers — served over fragrant Arroz de Coco, a coconut lime rice.

The Fish

Ingredients

  • 1 lb firm white fish fillets (snapper, mahi-mahi, monkfish), cut into 1" cubes
  • ½ pound skinless salmon fillet, cut into 1" cubes
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

Steps

  1. Place lime juice, olive oil, salt, and pepper in a large bowl.
  2. Add fish pieces and toss to coat; set aside in the fridge for 10-20 minutes.
  3. Heat olive oil in a Dutch oven; add fish pieces.
  4. Cook fish pieces until very lightly browned on each side, using tongs to gently turn the pieces just to sear the outsides; remove to a plate and set aside.

Moqueca Stew

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • ½" ginger, grated
  • 1 small yellow onion, diced
  • 1½ teaspoons white sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 small red pepper, thinly sliced
  • 1 small yellow pepper, thinly sliced
  • 1 red chili, finely chopped
  • 1 14-15 oz can crushed tomatoes
  • 1 14 oz can coconut milk, full fat unsweetened
  • 1 cup fish broth/stock
  • 6-8 large shrimp, peeled and deveined
  • 2 tablespoons softened unsalted butter (instead of red palm oil)
  • Juice of a lime
  • ¼ cup cilantro, rough chopped

Steps

  1. In the same pot used to sear the fish, turn heat to medium, add a tablespoon of oil and the onions.
  2. Sauté until translucent, 3-4 minutes.
  3. Add ginger, garlic, and chili; cook another 2 minutes.
  4. Add red and yellow pepper; sauté until softened, about 5 minutes.
  5. Add sugar, cumin, paprika, and crushed tomatoes; cook another 5 minutes, then add coconut milk and fish broth.
  6. Bring to a simmer, then turn heat down to medium-low; allow to cook 15-20 minutes until it reduces a little.
  7. Taste the stew, add salt and pepper to taste, and stir well.
  8. Add the seared fish and raw shrimp to the stew and cook for 2-3 minutes until the fish is warmed and the shrimp are cooked. Do not stir once the fish is added so the pieces don't break up.
  9. Squeeze lime juice over the stew, add two pats of butter (or red palm oil), gently stir to melt the butter, and transfer to a serving bowl.
  10. Garnish generously with cilantro and serve immediately.

Arroz de Coco — Coconut Lime Rice

Ingredients

  • 2 cups long grain jasmine rice, washed
  • 2 tablespoons unsalted butter
  • 1 clove garlic, crushed
  • 2 tablespoons white onion, very finely diced
  • 1 cup grated/shredded coconut, unsweetened
  • 1 cup coconut milk, full fat unsweetened
  • 2 cups water
  • Pinch of salt
  • 1 green onion, finely sliced
  • Zest of a lime

Steps

  1. Melt butter in a medium saucepan.
  2. Once melted, add garlic and onion; cook for 1-2 minutes until fragrant and lightly translucent but not browned.
  3. Add the washed rice and grated coconut; stir to combine with the onion and garlic.
  4. Add a pinch of salt, the coconut milk, and water.
  5. Bring to a boil, then immediately turn heat to low, cover, and cook without stirring or removing the lid until the liquid is absorbed and rice is tender, approximately 20 minutes.
  6. Turn heat off; allow rice to continue to steam, covered, for 30 minutes.
  7. Add green onion and lime zest to the cooked rice; fluff gently to combine and transfer to a serving platter.

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