Cod with Smoky Moqueca-Style Soup
with zesty coriander oil, lime & coconut milkCalories
:
658 kcalProtein
:
28g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
Allergens:
- Vis
- Selderij
- May contain traces of allergens
This recipe is inspired by Brazilian moqueca! In Brazil, this seafood stew is always prepared in an earthenware pot called a "cassole".
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
¼ piece
Red chili pepper
½ piece
Bell pepper
½ piece
Pak choi
1 piece
Tomato
½ teaspoon
Smoked paprika
90 milliliters
Coconut milk
¼ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
1 piece
Cod fillet
(Contains: Vis)
Not included in your delivery
100 milliliters
Low sodium fish or vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
2 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2754 kJ
Calories658 kcal
Fat54.3 g
Saturated Fat22.4 g
Carbohydrate16.1 g
Sugar11.6 g
Dietary Fiber6.9 g
Protein28 g
Cholesterol69.6 mg
Salt0.6 g
Potassium1244.1 mg
Calcium88.9 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Small Bowl
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper.*
- Cut the bell pepper into thin strips and dice the tomato.
- Discard the base of the pak choi and finely chop both the leaves and the stems, making sure to keep them separate.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a soup pot over medium-high heat. Fry the onion with the chili pepper and the bell pepper for 4 - 6 minutes.
- Add the garlic, the tomato, the pak choi stems and the smoked paprika and fry for 3 - 4 more minutes.
- Meanwhile, finely chop the coriander.
- Zest the lime and then cut it into 8 wedges.
3
- Add the stock and the coconut milk, then simmer for 3 minutes over low heat, covered.
- Stir in the pak choi leaves and the lime zest, then simmer for 1 more minute.
- In a small bowl, combine the coriander with the extra virgin olive oil and the juice of 1 lime wedge per person.
- Season to taste with salt and pepper.
4
- Meanwhile, pat the fish dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish for 1 - 2 minutes per side, seasoning with salt and pepper.
- Serve the soup on deep plates and top with the fish.
- Drizzle with the coriander oil and serve the rest of the lime wedges alongside.
