Rio 2016 | Moqueca - Brazilian Fish Stew

Rio 2016 | Moqueca - Brazilian Fish Stew
Fishboxer from Fishbox HQ in Inverness

Ingredients

About 700g of fish or shellfish of your choice

3 cloves garlic, crushed

4 Tbsp lime or lemon juice

2 Tbsp Olive oil

2 onions, chopped

4 peppers, sliced

4 Spring onions, chopped

400g tin chopped tomatoes

400g tin coconut milk

1 Tbsp paprika

1 Tbsp cumin

1 Tbsp chilli flakes

A large bunch of fresh coriander, chopped

Salt

Freshly ground black pepper


Method

Pop the seafood into a bowl and add the crushed garlic, lime juice , cumin, paprika, and some salt and pepper. Make sure the seafood is well coated and leave to marinade for at least 20 minutes.

Heat up the olive oil in a large pan, then add the onion and cook for a few minutes until softened. Add the bell pepper and chilli flakes then season and cook for a few minutes until the peppers soften.

Stir in the chopped tomatoes and spring onions then bring to a simmer and cook for about 5 minutes before adding the coriander.

Then remove about half the vegetables from the pan and set aside in a bowl. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Place the marinated seafood in the pan on top of the vegetables, season with salt and pepper before adding the remaining vegetables back to the pan, make sure to cover all of the seafood.

Next, pour coconut milk over the fish and vegetables, them simmer for about 15 minutes.

Add more seasoning to taste, you might want to add more lime, paprika, chilli flakes or salt & pepper to your own taste.

To finish, garnish with coriander and serve with rice or crusty bread.

 

Check out our blog for tips on how to defrost fish quickly and safe