Delicious Moqueca Fish Stew July 23, 2018
Feeling cold out? How about a delicious fish stew to warm you up this winter. Moqueca (pronounced “mo-KEH-kah”) is a Brazilian fish stew made with various kinds of seafood such as fish and prawns and coconut milk, tomatoes, red chillies, onions, garlic it is sure to be a crowd pleaser! Try this quick and easy recipe inspired by Brazil’s vibrant cuisine here by David Prior.
- 1 kg skinless firm white fish fillet such as Warehou, Snapper, Trevally or Monkfish, cut into 3cm cubes
- 1/3 cup lime juice
- 1/4 cup 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
- 2 cups fish stock
- 400g can chopped tomatoes
- 1 can of coconut milk
- 1 tablespoon virgin coconut oil
- 6 large green prawns, peeled, tails intact
- Coriander leaves and steamed rice, to serve
- Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
- Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.
- Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.
- Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice. Serves 6.