Day On A Plate – Moqueca (Brazilian Fish Stew)

Lifestyle

Posted on September 01, 2015 by Jenny Cromack

So last Sunday before I went and did my food shopping I spent 15 minutes looking through my cookery books and online for new recipes and inspiration. I wanted to make as many new recipes as I could that week to add some variety to my weekly meal plan.

When the world cup was in Brazil my husband made me a vegetarian version of Moqueca so I thought I’d try to recreate it myself. I have actually included the fish version here as I think with the fish cooked in the broth it would be more flavoursome, but if you’re a vegi like me, then just cook the fish separate and add at the end.

Moqueca

Ingredients

 

  • 1 1/2 to 2 lbs of cod, rinsed in cold water, cut into large portions
  • 3 tsp garlic, minced
  • Freshly ground pepper
  • Olive Oil
  • 4 tbsp lime juice
  • Freshly ground black pepper
  • Olive oil
  • 1 medium onion, sliced
  • 2 cups chopped tomatoes (I used fresh but you could also use tinned)
  • 1/2 yellow and 1/2 red pepper and sliced
  • 1 tbsp paprika
  • Pinch red pepper flakes
  • 1 large bunch of coriander, chopped with some set aside for garnish
  • 200g mushrooms, sliced
  • 150g baby corn cobs , chopped
  • 400ml low fat coconut milk

Method

1 Put the fish in a bowl, add the garlic and lime juice so that the pieces are well coated. Season and keep in the fridge whilst preparing the rest of the soup/stew.

2. Coat the bottom of a large pan with 2 tbsp of olive oil and heat. Add the chopped onion and cook a few minutes until softened. Add the mushrooms, pepper, baby corn, pepper flakes and paprika. Cook for a few minutes longer, until the vegetables are soft. Stir in the chopped tomatoes. Simmer for 5 minutes then add the coriander.

3 Remove about half of the vegetables and spread the remaining vegetables over the bottom of the pan. Arrange the fish on top of the vegetables in the pan. Then add back the other vegetables, covering the fish  and pour coconut milk over the top.

4 Bring  to a simmer, reduce the heat, cover, and let simmer for 15 more minutes.