Monkfish tail moqueca Recipe

Ingredients:

• 2 lbs monkfish tail
• 2 large onions, chopped
• 4 garlic cloves, minced
• 2 bell peppers, chopped
• 3 tomatoes, chopped
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (Optional)

Instructions:

1. Cut the monkfish tail into bite-sized pieces and season with salt, pepper, paprika and cumin.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onions and sauté until softened, about 5 minutes.
4. Add the garlic, bell peppers and tomatoes and continue to sauté for another 5 minutes.
5. Add the seasoned monkfish to the skillet, and cook for 3-4 minutes or until lightly browned.
6. Pour coconut milk over the monkfish mixture and stir it.
7. Cover the skillet and simmer until the fish is cooked through and the sauce is thickened.
8. Garnish the dish with fresh cilantro.
9. Serve with rice, quinoa or crusty bread.

Verdict:

Monkfish tail moqueca is a flavorful, rich, and hearty Brazilian seafood stew that features the unique taste and texture of monkfish. The combination of onion, garlic, bell peppers, and cumin gives it an intense and unique aroma that makes this dish so special. The coconut milk adds a creamy flavor to the stew, which complements the sweetness of the monkfish. It’s definitely worth the effort to cook, and your family and guests will love it.

Serving Suggestions:

Serve this dish with rice, quinoa or crusty bread for a complete meal. Optionally, you may also pair it with some fresh salad greens. A squeeze of lime juice would enhance the flavor, and fresh cilantro is the perfect garnish.