Since getting back from our trip to Brazil, I’d been wanting to try some Brazilian cooking. In particular, this mouthwatering Moqoeca or fish stew. We didn’t get to try it in Rio, so I thought why not just whip it up at home? This hearty stew is traditionally slow-cooked in a terracotta casserole and is made mostly of boneless fish (even small sharks!) and sometimes prawns. I’m keeping things simple with some firm white fish meat and shrimp.
This piping hot, creamy and slightly tangy hot pot of fresh, succulent seafood is the perfect cure for a cold, rainy day. And is a quick meal fix for if you don’t have much time. Here’s what you’ll need.
- 500g of firm white fish fillet (Halibut, swordfish or cod)
- 3 cloves garlic (minced)
- 4 tbsp lime or lemon juice
- black pepper
- olive oil
- 1 yellow onion (chopped)
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 2 cups chopped tomatoes
- 1 tbsp paprika
- red pepper flakes
- 1 can coconut milk (low-fat)
Coat fish with garlic and lime juice. Sprinkle with salt and pepper to season.
Heat olive oil in pan. Add chopped onion and cook till softened.
Then add the bell peppers, paprika and red pepper flakes. Sprinkle generously with salt and pepper. Cook until bell peppers soften.
Stir in chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes.
Add in chopped cilantro.
Then, use a tablespoon to remove half of the vegetables. Spread remaining veggies over the bottom of the pan to create a bed for the fish. Then cover the fish with rest of veggies.
Pour coconut milk over the fish and vegetables.
Cover and let simmer for 15 minutes. Taste and season as desired.
This should smell absolutely mouthwatering. It’s got that creamy, rich consistency like a hearty curry without too much spice and is wonderfully easy to prepare for a quick meal. Just serve over some rice or crusty bread and it should make for a great filling dinner.
Hope you enjoy this recipe and are inspired to try your own Brazillian dishes. Do share them with me too! I’d love to learn new dishes. (: