Moqueca (brazilian fish stew)
Every country blessed with a rich coastline has its version of a seafood stew. In Brazil, it’s moqueca, made with firm white fish swimming in a piquant gravy of tomatoes, coriander and peppers.
Serves 4 to 6 Prep time 35 minutes + overnight marinating time
Cook time 30 minutes
1.2kg white fish such as halibut or cod, cut into large chunks
2 tbsp garlic, minced
5 tbsp green lime juice
sea salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 cup white onions, chopped
1 yellow pepper, seeded and cubed
1 red pepper, seeded and cubed
1 tbsp sweet paprika
pinch red pepper flakes
2 cups canned tomatoes, chopped
¼ cup spring onions, green portion only, chopped
50g cilantro, chopped, with some set aside for garnish
1 cup coconut milk
- Marinate fish chunks in a deep bowl with minced garlic, lime juice, sea salt and pepper overnight.
- In a large cast iron pot, heat olive oil over medium heat. Add the chopped onions, bell peppers, paprika and red pepper flakes. Cook for 3 minutes until the peppers have softened, then season to taste with sea salt and pepper.
- Stir in the chopped tomatoes and spring onions. Bring to a simmer and cook for 10 minutes, uncovered. Mix in the chopped cilantro.
- Add the fish and pour coconut milk over the marinated chunks. Bring the stew to a final boil, reduce the heat, cover and simmer for 15 minutes. Taste and adjust seasonings with additional salt, lime juice, paprika or red pepper flakes.
- Garnish with remaining cilantro and serve with rice or crusty bread.
Excerpt from the May 2014 issue of epicure.