Brazilian fish stew

(moqueca de peixe)

This delicious fish stew is a specialty of the Bahia region in the North of Brazil

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About this Recipe

By: Amanda

This delicious fish stew is a specialty of the Bahia region in the North of Brazil and can be made with any kind of firm-fleshed white fish, or seafood – I have used a combination of both in this recipe and substituted coconut oil for the traditional palm oil.

Servings

4 

Ingredients

Step by Step Instructions

  • 450 grams firm white fish, cut into large chunks e.g. lemon fish or halibut
  • 300 grams large raw prawns, peeled
  • 75 millilitres lime juice (two medium limes)
  • 3 garlic cloves, crushed
  • 3 tablespoons coconut oil
  • 4 spring onions, finely sliced
  • 1 onion, halved and sliced
  • 1 red pepper, sliced
  • 1 teaspoon chilli flakes
  • 2 teaspoons paprika
  • 3 plum tomatoes, deseeded & chopped
  • 1 red chilli, deseeded and finely sliced
  • 400 millilitres coconut milk
  • 2 tablespoons fresh coriander, roughly chopped
Step 1

Place the fish and prawns in a bowl, add the lime juice and crushed garlic and mix well. Leave to marinade for an hour, or while you prepare and cook the rest of the ingredients.

Step 2

Heat the coconut oil in a large saucepan, add both types of onion and cook for 5 minutes before adding the red pepper, chilli flakes and paprika. Stir well and then add the tomatoes, red chilli and coconut milk. Simmer, uncovered for 10 minutes.

Step 3

Add the fish, prawns and all the marinade and simmer gently for 3 to 4 minutes, until the seafood is cooked through.

Step 4

Serve with brown rice or cauliflower rice and sprinkle the fresh coriander on top.

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