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Brazilian Moqueca Fish Stew - Recipe by Faz Razeen<br />
This is a simple, but tasty recipe which is easy to make and takes about 25-30 minutes. Moqueca is a Brazilian dish based on saltwater<br />
fish stew, with tomatoes, onions, garlic and coriander. It is slowly cooked in a terracotta casserole, optionally served with prawns and<br />
includes, by preference, a mix of boneless white fish such as halibut, turbot, cod, sea bass, swordfish, etc. Moqueca is native to the state<br />
of Espírito Santo and influenced by Native Brazilian, African and Portuguese cuisine. Brazil is known for pairing fish with spicy chillies, lime<br />
and cooling coconut milk, a lovely combination. I have chosen to use cod for this recipe, but you may use any of the fish mentioned above<br />
to suit your own taste. Serves 4, allow 25 minutes to prepare, 15 minutes to cook.<br />
Ingredients :<br />
4 cod steaks 400g, cut into chunks<br />
1-2 tablespoons extra-virgin olive<br />
oil<br />
1 large red onion, thinly sliced<br />
250g cherry tomatoes, cut into<br />
halves<br />
1 teaspoon salt to season<br />
2 tablespoons of soya sauce<br />
2 tablespoons tomato puree<br />
4 cloves minced garlic<br />
1 teaspoon paprika<br />
1 teaspoon ground cumin<br />
1 can 400ml coconut milk<br />
1 red chilli finely chopped.<br />
1 cup sliced assorted sweet and/or<br />
hot peppers<br />
1/4 cup chopped coriander<br />
I lime<br />
Method :<br />
1: Prepare the fish by cutting into square pieces equal<br />
sizes or alternatively leave cod steaks as they are,<br />
season with salt, but you don't have to marinate with<br />
any spices or juices etc.<br />
2: Prepare your mise en place by slicing onions,<br />
assorted sweet and/or hot peppers, tomatoes sliced<br />
chopped garlic and chilli, coarsely chopped<br />
coriander and remainder of the ingredients.<br />
3: Heat olive oil in a large saucepan over medium<br />
heat. Saute the onion for 2-3 minutes until softened<br />
and then add tomato puree, paprika, cumin,<br />
chopped garlic and chilli into the onions and cook<br />
further for 3-4 minutes.<br />
4: Add in chopped tomatoes and remainder of the<br />
sliced assorted sweet and/or hot peppers and mix<br />
well for a minute and add the coconut milk and soya<br />
sauce and stir gently and place the fish in the pan<br />
ensuring it is fully covered by the stew, cover with a<br />
lid and let it simmer for 6-7 minutes on a medium<br />
heat, after which it should be well cooked and ready<br />
to serve.<br />
Finally, before you serve your Moqueca fish stew<br />
add squeezed lime juice and a handful of coarsely<br />
chopped coriander.
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