Moqueca (Brazilian Fish Stew)
Moqueca. A rustic cod and shrimp stew. The earthy sweetness of coconut milk. The heat of cayenne pepper. The freshness of green onions and coriander shoots. Comfort food at its best !!
Ingredients
- 250 g medium sized prawns deveined
- 250 g cod or any white fish cut into medium cubes
- 500 ml coconut milk
- 2 onions finely chopped
- 2 red bell peppers cut into small cubes
- 8-10 cherry tomatoes halved
- 7-8 cloves of garlic finely chopped
- 4-5 green chillies chopped
- 1/4 cup tomato puree
- 1/4 cup green onions chopped
- 1/4 cup coriander leaves chopped
- 2 tsp cayenne powder
- 2 tbsp lemon juice
- 3 tbsp oil
- salt to taste
Instructions
- Marinate the prawns with a little lemon juice , a pinch of cayenne pepper and salt, keep aside.
- Marinate the fish with a little lemon juice, a pinch of cayenne pepper and salt, keep aside.
- Heat the oil in a pan. Throw in the garlic, fry till light brown. Add the chopped onions, sprinkle the remaining cayenne pepper and a little salt, cook till the onions are translucent.
- Add the tomato purée, cook till the raw smell of tomatoes is not longer there.
- Add the bell peppers, throw in the chillies, cook for a minute or so.
- Lower the flame, gently pour in the coconut milk, bring to a gentle simmer, some 5 minutes or so.
- Add the fish and tomatoes, continue to cook for a further 2-3 minutes.
- Finally add the prawns, cook for 5 more minutes over a low-medium flame. Adjust seasonings.
- Finish off with chopped green onions, coriander leaves and a dash of lemon juice.
- Allow the stew to rest for 10 minutes, for the flavours to infuse. Serve hot with buttered rice or toast.