Recipes

Moqueca Albacore Stew

Moqueca Albacore Stew

For the sauce:
2 tbsp olive oil
½ medium red onion, thinly sliced
Salt and pepper to taste
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ tsp red pepper flakes
2 cloves garlic, minced
1 tbsp tomato paste
2 small tomatoes (about 10 oz), chopped (or ⅔ cup canned crushed tomatoes)
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
½ cup fish stock
1 ½ cans full-fat coconut milk
4 tbsp chopped fresh cilantro (or use green onions or parsley)
Lime wedges for serving

Instructions:
Drain both cans of Oregon’s Choice Gourmet Albacore and place in a bowl with lime juice, garlic, and salt. Let marinate while you prepare the sauce.
Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and sauté until translucent (about 5 minutes).
Add the red pepper flakes, green and red bell peppers. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute.
Add the chopped tomatoes. Stir in the tomato paste, paprika, cumin, coriander, and a pinch of salt & pepper. Cook for 2-3 minutes until the tomatoes soften.
Reduce heat to low. Deglaze the pan with stock, then pour in the coconut milk. Simmer over low heat, stirring occasionally, until the sauce thickens (about 3-4 minutes).
Nestle in the Oregon’s Choice Gourmet Albacore pieces and cook, spooning sauce over them occasionally, for 3-4 minutes.
Stir in chopped cilantro. Serve over white rice with lime wedges.