I am happy to announce the winner of the O pomegranate champagne vinegar contest. By a random number picker site I want to send my Congrats to the lucky winner: Karyn! I’ll be in touch with you by email!
These last 24 hours have been challenging mentally. Its very personal stuff and I won’t discuss it here but I had 2 bombs dropped on my head where I just have to deal with it whether I want to or not. I already resolved myself to be positive and take the best steps to deal with these 2 situations…..but they really were things I could do without and I feel crushed, demoralized and powerless.
The only need I have right now is comfort: in food and in support. Support took the form of calling my mom and a couple of close friends which really helped. Tonight I will be eating leftovers from yesterday’s dinner…I am just adding a bit more fish since there is not enough protein for a meal left.
I made this dish last night for the first time and I fell in love with it right away. Sorry the pic is not great I took it in a rush. Moqueca is a very old Brazilian dish, a seafood stew. I came across this recipe on Testado, Provado & Aprovado where Renata presented a super quick version using a pressure cooker. Well I don’t have one but I tweaked her recipe (a lot) for a quick enough 30 min dinner version with a pot on a stove.
It is so packed with flavor and so warm: it is comfort in a bowl. It will bring a smile to my face and my taste buds will sing….and I really need that right now.
Ξ Moqueca Ξ
454g fillet of white fish of your choice
2 garlic cloves
2 tbsp lime juice
1 onion chopped
1 small eggplant chopped
1 tsp paprika
Pinch red pepper flakes
1 cup tomato sauce
1/2 cup chopped fresh cilantro
200ml coconut milk
Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Set aside while preparing the rest of the soup.
In a large covered pan, coat the bottom with the olive oil and heat on medium heat. Add the chopped onion and eggplant and cook a few minutes until softened. Add paprika, and red pepper flakes. Sprinkle generously with ½ tsp salt and pepper to taste. Cook until the veggies begin to soften. Stir in the tomato sauce. Bring to a simmer and cook for 5 minutes, uncovered.
Use a large spoon to remove about half of the vegetables. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over everything and add the chopped cilantro on top. Simmer, covered, for 15 minutes. Serve with rice.