Brazilian fish stew 'Moqueca de Peixe'

Name: Brazilian fish stew 'Moqueca de Peixe'
Yield: Serves 4
Ingredients: 1000 grams thick, firm, white fish fillets; 120 milliliters palm oil; 2 garlic cloves, chopped; 1 onion, sliced; 1 tablespoon grated ginger; 1 scotch bonnet pepper, chopped; 1 red bell pepper, sliced; 1 bunch coriander, chopped; salt and pepper to taste; Juice of 1 line; Spring onion, finely sliced, to garnish; Fish stock cubes; Optional: Mussels and jumbo prawns

By DVees • June 10, 2016 • 0 Comments

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Brazilian fish stew 'Moqueca de Peixe' — 1 of 3 Photo by DVees

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Author Notes: Tropical fish stew fragrant with garlic and peppers, the mellow taste of palm oil, enriched with coconut milk —DVees

Serves 4

1000 grams thick, firm, white fish fillets
120 milliliters palm oil
2 garlic cloves, chopped
1 onion, sliced
1 tablespoon grated ginger
1 scotch bonnet pepper, chopped
1 red bell pepper, sliced
1 bunch coriander, chopped
salt and pepper to taste
Juice of 1 line
Spring onion, finely sliced, to garnish
Fish stock cubes
Optional: Mussels and jumbo prawns

In a large saucepan, sauté the garlic, onion, ginger and peppers in the oil until a sauce is formed. Taste and add salt and pepper.
Add the fish, stock cubes and coconut milk simmer gently until cooked. If using a combination of fish and prawns, add the prawns later as they cook in less time. Cook for for 15minutes.
Stir through the chopped coriander.
Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.

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