Cod Moqueca with Rice

Servings: 4 · Prep: 20 min · Cook: 35 min · Total: 1495 min

Ingredients

• 1 1/2 pounds Frozen cod fillets, raw, skinless and boneless
• 1 1/2 cups Unsweetened full-fat coconut milk
• 1 pound Ripe tomatoes
• 1 each Red bell pepper
• 1 each Yellow onion
• 1 1/2 cups Long-grain white rice
• 3 each Garlic cloves
• 3 tablespoons Fresh lime juice
• 1/2 cup Fresh cilantro, tender stems and leaves
• 2 tablespoons Olive oil
• 1 1/2 teaspoons Fine sea salt
• 2 1/2 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Fork; Wooden spoon; Fine-mesh strainer; Instant-read food thermometer; 3-quart saucepan with lid; Shallow dish for thawing fish; 12-inch, 4-quart sauté pan with lid; measuring cups; measuring spoons; knife; cutting board; fork; wooden spoon; fine-mesh strainer; instant-read food thermometer

Steps

1. Thaw the cod safely. Begin thawing the cod the day before cooking. Remove all packaging, including any vacuum-sealed wrapping, and place the frozen fillets in a shallow dish. Cover and refrigerate at 40°F or below for approximately 12–24 hours, until completely thawed; thick fillets may take longer. Do not thaw the fish on the counter.
   • 1 1/2 pounds cod fillets

   Remove vacuum-sealed packaging before thawing; keep the fish covered in a shallow dish in a refrigerator at 40°F or below, never on the counter.

2. Prepare the produce. Wash your hands with soap and water for at least 20 seconds. Rinse the tomatoes, bell pepper, cilantro and limes under running water before preparing them, removing any damaged areas, then dry. Prepare the vegetables, garlic, lime juice and cilantro as listed.
   • 1 pound tomato — cored and diced
   • 1 Each bell pepper — stemmed, seeded and thinly sliced
   • 1 Each onion — peeled and thinly sliced
   • 3 Each garlic — peeled and minced
   • 3 tablespoons lime juice
   • 1/2 cup cilantro — finely chopped
3. Cut and season the cod. Pat the thawed cod dry with paper towels and cut it into large pieces, approximately 2 inches across. Season with 1/2 teaspoon salt and return it to the refrigerator while you begin cooking. Wash your hands, knife, cutting board and any surfaces that touched the raw fish.
   • 1 1/2 pounds cod fillets
   • 1/2 teaspoon salt

   Keep raw fish and its juices separate from prepared produce; refrigerate it until cooking and wash hands, tools, and contacted surfaces after handling.

4. Steam the rice. Rinse the rice in the fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly. Bring the measured 2 1/2 cups water and 1/2 teaspoon salt to a boil in the saucepan. Stir in the rice, cover tightly and reduce the heat to low. Cook for 18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes before fluffing with a fork.
   • 1 1/2 cups long-grain white rice
   • 2 1/2 cups Water
   • 1/2 teaspoon salt

   Use care with boiling water and hot steam; direct escaping steam away from your face and hands when lifting the lid.

5. Soften the onion and pepper. Meanwhile, heat the olive oil in the sauté pan over medium heat. Add the onion and red bell pepper. Cook for 8–10 minutes, stirring occasionally, until softened without browning. Add the garlic and cook for 30 seconds, stirring.
   • 2 tablespoons olive oil
   • 1 Each onion — peeled and thinly sliced
   • 1 Each bell pepper — stemmed, seeded and thinly sliced
   • 3 Each garlic — peeled and minced
6. Simmer the coconut-tomato base. Add the tomatoes and the remaining 1/2 teaspoon salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and release their juices. Stir in the coconut milk, 1 tablespoon lime juice and 1/4 cup cilantro. Bring to a gentle simmer over medium-low heat and cook for 3 minutes.
   • 1 pound tomato — cored and diced
   • 1/2 teaspoon salt
   • 1 1/2 cups coconut milk — stirred well before measuring
   • 1 tablespoon lime juice
   • 1/4 cup cilantro — finely chopped
7. Gently cook the cod. Nestle the cod pieces into the sauce in a single layer and spoon a little sauce over any exposed surfaces. Cover and maintain a very gentle simmer for approximately 8–12 minutes, checking after 8 minutes. The cod is ready when a thermometer inserted into the center of the thickest pieces reads 145°F. Keep the sauce barely bubbling and avoid stirring once the fish is added so the large pieces stay intact.
   • 1 1/2 pounds cod fillets

   Check the thickest fish pieces for 145°F with a clean instant-read thermometer, and wash the probe before and after checking.

8. Finish and serve. Remove the pan from the heat. Drizzle the remaining 2 tablespoons lime juice over the whole stew and scatter the remaining 1/4 cup cilantro across the top; these finishing amounts are shared among all four servings. Divide the rice among four bowls and gently spoon the cod, vegetables and coconut sauce alongside it. Serve promptly.
   • 2 tablespoons lime juice
   • 1/4 cup cilantro — finely chopped

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