Brazilian Fish Stew with Coconut Milk (Moqueca)

Name: Brazilian Fish Stew with Coconut Milk (Moqueca)
Yield: Serves 6 to 8
Ingredients: 4 , pickled hot cherry peppers (about 3 ounces), stemmed, seeded, and chopped coarse; 1/2 cup, coarsely chopped onion; 1/4 cup, olive oil; 1/8 teaspoon, sugar; , Salt; 2 tablespoons, olive oil; 1 1/4 pounds, medium plum tomatoes (about 6), cored and cut into 1/2-inch pieces; 2 , medium onions, minced; 1 cup, coarsely chopped fresh cilantro; 1 cup, coarsely chopped fresh cilantro leaves and stems; 3 pounds, skinless haddock filets (3/4 to 1 inch thick), cut into 3- to 4-inch pieces; , Salt and ground black pepper; 2 (8-ounce) bottles, clam juice; 3/4 cup, coconut milk

Appetizers
Main Courses
Fish & Seafood

Brazil is home to a host of celebrated fish stews. We wanted to remake one of our favorites.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.