Brazilian fish stew 'Moqueca de Peixe'

By • June 10, 2016 0 Comments

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

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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
  1. 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.
  2. 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.
  3. Stir through the chopped coriander.
  4. Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.

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