Winexpert Burlington Wine Recipes:

 

Fish soup with wine and coconut base ~ simply delicious recipe!

This Winexpert Burlington soup recipe is a traditional Brasilian soup called "Moqueca Baiana" and as soon as you try it, it will quickly become one of your favourite soups!
The soup is based on a coconut broth with red bell peppers, and using your own leftover wine (white preferred for this recipe, although you can also use red), it brings out the flavours of the fish.
The recipe is also easy to turn into a stew, by adding more potatoes, carrots and some shellfish such as prawns, shrimp and calamari. It serves well as a light lunchtime soup or as a full dinner-time meal with a fresh slice of bread on the side – perfect for dipping!
What you'll need for this Winexpert Burlington recipe:
  • 1 lb. (or approx 500 grams) fresh fish, or fish stew pieces – white fish and salmon are perfect, or any leftover pieces your marketplace has

  • 1 Tbsp. grapeseed or olive oil

  • 2 garlic cloves, minced

  • 1 small onion, diced

  • 1 large red pepper, sliced thin

  • 1 cup white wine

  • 1-1/2 tsp. brown sugar (or white, if you don't have brown)

  • 1 Tbsp. cumin powder

  • 2 Tbsp. paprika

  • 1 tsp. cayenne pepper (optional, but highly recommended!)

  • 1 tsp. salt

  • 1 can low-fat coconut milk

  • 1 can of crushed tomatoes

  • 1-1/2 cups of fish broth

  • 1 lime for its juice

  • 3 Tbsp. fresh cilantro, chopped, for serving

Here's how to make it:

Heat the oil in a large pot (that has a lid), over medium heat and add the garlic, onion and peppers. Be mindful not to allow the garlic to burn as it will become bitter. Cook until onions and peppers have softened slightly.

Reduce temperature to medium low and add the wine, deglazing all the bits at the bottom with a wooden spoon. Then add the sugar and spices (including salt) and combine well.

Add the coconut mill, tomatoes and fish broth, and continue to stir until well combined. Simmer uncovered on medium low until pot comes to a gentle boil.

Add fish pieces and cover, cooking on low for an additional 20 minutes or until fish has cooked through and no longer translucent inside. At this point you can break the pieces into smaller bits, if desired.

Adjust taste by adding more salt or pepper (note: if a stronger fish flavour is desired, simmer uncovered for 30 to 45 minutes until soup has reduced slightly).

Turn stove OFF, squeeze juice from the lime and add cilantro. Enjoy!

Cheers to wine!

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