Moqueca de peixe

CategoryDifficultyIntermediate

Coconut milk and zingy lime are at the heart of this Brazilian seafood stew.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 tbsp Olive Oil
 1 large brown onion, cut into 1cm pieces
 1 green capsicum, cut into 1cm pieces
 1 red capsicum, cut into 1cm pieces
 4cm-piece ginger, peeled, finely chopped
 4 garlic cloves, crushed
 2 long fresh red chillies, thinly sliced
 4 tomatoes, cut into 1cm pieces
 270 ml can coconut milk
 125 ml Massel chicken style liquid stock
 500 g firm white fish fillets, cut into 4cm pieces
 500 g large green prawns, peeled, tails intact, deveined
 ¼ cup chopped fresh coriander
 1 lime, juiced
 4 shallots, thinly sliced
 Fresh coriander leaves, to serve
 Steamed rice, to serve
1

Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.

2

Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.

Ingredients

 1 tbsp Olive Oil
 1 large brown onion, cut into 1cm pieces
 1 green capsicum, cut into 1cm pieces
 1 red capsicum, cut into 1cm pieces
 4cm-piece ginger, peeled, finely chopped
 4 garlic cloves, crushed
 2 long fresh red chillies, thinly sliced
 4 tomatoes, cut into 1cm pieces
 270 ml can coconut milk
 125 ml Massel chicken style liquid stock
 500 g firm white fish fillets, cut into 4cm pieces
 500 g large green prawns, peeled, tails intact, deveined
 ¼ cup chopped fresh coriander
 1 lime, juiced
 4 shallots, thinly sliced
 Fresh coriander leaves, to serve
 Steamed rice, to serve

Directions

1

Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.

2

Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.

Moqueca de peixe

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