Sunday, March 31, 2013

Moqueca or brazilian fish stew recipe

Moqueca or brazilian fish stew
Moqueca or brazilian fish stew

serves 6

Moqueca (Brazilian fish stew) ingredients: 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes. 1/3 cup (80ml) lice juice. 1/4 cup (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. 2 cups (500ml) fish stock. 400g can chopped tomatoes. 270ml can coconut milk. 1 tbs virgin coconut oil. 6 large green prawns, peeled (tails intact), deveined. Coriander leaves and steamed rice, to serve

Moqueca (Brazilian fish stew) recipe: Place fish in a large ceramic dish and toss with 2 tbs lime juce and 1 tsp sea salt. Chill for 30 minutes to marinate. Meanwhile, heat olive 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 20-35 minutes until slightly reduced. Add prawns, fish and marinating juice, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tbs lime juice and season to taste. Serve with coriander and rice. By then the macaque or the Brazilian fish stew is ready