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Moqueca (Brazilian fish stew)
Moqueca (Brazilian fish stew)
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Brazilian moqueca: a vibrant seafood stew from Bahia, the heart of Afro-Brazilian culture in South America's largest country.
Ingredients:
  • 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
  • 80ml lime juice
  • 60ml olive oil
  • 1 red onion, thinly sliced
  • 1 green capsicum, thinly sliced
  • 1 red capsicum, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 short red chillies, finely chopped
  • 500ml fish stock
  • 400g can chopped tomatoes
  • 270ml can coconut milk
  • 16.80 gm virgin coconut oil (see note)
  • 6 large green prawns, peeled (tails intact), deveined
  • Coriander leaves, to serve
  • Steamed rice, to serve
Instructions:
  • In a large ceramic dish, coat the fish with a refreshing mixture of 2 tablespoons of zesty lime juice and 1 teaspoon of invigorating sea salt. Allow the flavors to meld perfectly by chilling for 30 minutes.
  • In a large saucepan over medium heat, sauté the onion in olive oil until softened, about 3 minutes.
  • Sauté capsicum, garlic, and chilli until capsicum is softened, stirring occasionally for about 5 minutes.
  • Combine stock, tomatoes, coconut milk, and coconut oil in a pot. Bring to a boil, then simmer over medium heat for 20-25 minutes until slightly thickened.
  • Combine prawns, fish, and marinating juices in the pan and cook for 8-10 minutes until seafood is perfectly cooked. Finish with 2 tablespoons of lime juice and adjust seasoning. Garnish with fresh coriander and serve with rice.

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