Name: Moqueca Brazilian Cod Stew Seafood Supper Club
Ingredients: 3 tablespoons Food Club extra virgin olive oil; 1 large onion, diced; 4 cloves garlic, sliced thin; 1 jalapeño pepper, split, seeded, and cut into 1/4 inch cross-cut slices; 2 cups assorted bell peppers, diced to 1/2 inch; 2 tablespoons Big Y ground cumin; 2 tablespoons Food Club paprika; 1 tablespoon ground cayenne pepper; 8 ounces clam broth; 1 (12-ounce) jar Goya tomato sofrito; 1 (10-ounce) can Food Club diced tomatoes with green chilies; 1 (14-ounce) can unsweetened coconut milk; 1 sweet potato, peeled and diced into large pieces; 1 zucchini, diced into large pieces; 12-16 ounces previously frozen cod, cut into 2-inch pieces; 1/2 cup rough chopped fresh cilantro; 1 fresh lime, to squeeze on top; --Kosher salt, to taste; --Food Club ground black pepper, to taste

Moqueca Brazilian Cod Stew Seafood Supper Club Recipe | Big Y