Brazilian fish stew
Moqueca is a traditional Brazilian fish and seafood dish with a number of local variations. Moqueca baiana is prepared with a distinctive orange palm oil, while moqueca capixaba, which became the basis of our recipe, uses virgin olive oil.
Ingredients · Servings For 4 people
- 1 lime
- 400 g cod
- 1 tbsp olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic
- 2 tsp ground smoked paprika
- 1 tsp ground coriander
- dried chili
- 400 g canned tomatoes, chopped
- 1 tbsp tomato puree
- 400 ml coconut milk
- 250 ml vegetable broth
- 300 g shrimp
- 1 handful parsley
Method · 45 min
- Grate the zest from the lime and squeeze the juice. Lightly salt the fish, drizzle with half the lime juice and sprinkle with half the zest. Cover and leave to marinate for 15 minutes.
- Heat the oil in a large deep frying pan and fry the onion and peppers over medium heat for 5-6 minutes until softened. Then season with salt, add the garlic and spices and fry for another minute.
- Add the tomatoes and puree to the pan and simmer for 6-8 minutes. Stir occasionally and cook until most of the water has evaporated from the tomatoes and the mixture has thickened.
- Add the coconut milk and stock. Bring to the boil then reduce the heat, add the fish fillets and prawns and simmer for 5 minutes until the fish and prawns are cooked through.
- Stir in the remaining lime juice and season with salt and pepper. Sprinkle with chopped parsley and serve with rice. A crusty baguette is also a good accompaniment. Recipe and photos taken from Olive Magazine.