1 lb halibut or other white fish (substitute sea bass, grouper or cod)
3/4 lb medium shrimp, peeled and deveined
1 tsp salt
zest and juice of 1 lime
2 TB coconut or olive oil
1 onion, finely diced
1/2 tsp salt
1/2 tsp black pepper
2 carrots, peeled and diced
1 small sweet potato or yam, peeled and diced
1 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
4 large garlic cloves, minced
2 TB tomato paste
2 tsp smoked paprika
2 tsp whole seed (or ground) cumin
14 oz can diced tomatoes
1 cup fish stock (or substitute chicken stock)
14 oz can unsweetened coconut milk (liquid and solids)
cooked brown rice or quinoa for serving
Chopped scallions or cilantro for garnish
Rinse the fish and shrimp, then pat dry with paper towels. Cut the fish into 2 inch pieces. Place the fish and shrimp in a bowl, add the salt, lime zest and 2 to 3 tablespoons of juice. Toss well and set aside.
In a stock pot, heat the olive or coconut oil over medium high. Add onion, salt and pepper, and sauté 2-3 minutes. Adjust the heat medium and add the carrot, sweet potato, bell pepper, jalapeno and garlic, and cook an additional 5-7 minutes. Add tomato paste, and spices and stir to coat the vegetables. Cook about 4 minutes (stirring frequently) until the tomato paste begins to darken. Add the diced tomatoes (with juice), fish stock, and coconut milk and stir thoroughly. Reduce heat to medium-low, cover the pot, and gently simmer for approximately 5 mintues or until carrots and sweet potatoes are tender..
Nestle the fish and shrimp in the stew, spoon the broth/juices over the fish and continue simmering gently until it’s cooked through, about 7 to 8 minutes. Adjust the flavor with additional salt and pepper and a squeeze of lime juice. Serve Moqueta stew over cooked brown rice or quinoa. and garnish with scallions and quinoa, if desired.