Pumpkin Moqueca Stew with Seasonal Fish
Moqueca de Peixi em Abobora
Yield: 2-4 portions
Garlic, whole cloves, 2 each
Pink salt, to taste
Lime, freshly juiced, 4 oz.
Salmon filets, 2 ea (5 oz each)
Yellow onion, quartered, thinly sliced, 2 cup
Turmeric, minced, 1 oz
Ginger, minced, 1 oz
Green bell peppers, quartered, thinly sliced, 1 cup
Tomatoes, quartered, thinly sliced 1 cup
Seasonal dark leafy greens, 2 cups
Annatto infused coconut oil, ¼ cup
Fresh coconut milk 16 oz
Pumpkin Puree 5 oz
Squash Soup, 1 quart
Cilantro leaves and stems, 4 stalks
Cashew and Almond Farofa (pulse all ingredients in a food processor to resemble corn meal)
raw hemp seeds, raw 4 oz
almonds, slivered, raw 4 oz
cashew pieces, raw 4 oz
Seasonal serving ideas:
Pumpkin (serve the stew inside a pumpkin)Pumpkin, 4 lb. 1 ea.
Salt, to taste
Transfer the coconut milk and 1- 1/2 cups of pumpkin pulp to a blender and process until smooth. Reserve.
Make a paste with the minced garlic and salt.
Season the fish with the garlic paste, and lime juice.
Place a thick clay pot (or Dutch oven) over high heat.
Immediately add a layer of onions, grated turmeric and ginger, then bell peppers and tomatoes, and finally the fish on top of the vegetables.
Place the fish skin side up to poach the fish and to remove the skin more easily.
Drizzle the entire mixture with ¼ cup of annatto-infused coconut oil followed by the coconut milk pumpkin puree and soup.
Let the mixture come to a simmer, add the greens, then cover with a lid, and cook for about 6 to 8 minutes. At this point, the color of the stew should begin to change colors.
Season with additional lime juice, salt and chopped cilantro to taste.
Serve immediately table-side with the almond and cashew farofa on the side as garnish.