Moqueca Fish Stew

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Moqueca Fish Stew
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
  • 8 large prawns, peeled (tails intact), deveined
  • Juice of 3 limes
  • Zest of 1 lime
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 large red chilli, halved and sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 5 garlic cloves, finely chopped
  • 2 tablespoons tomato purée
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon shrimp paste
  • 500ml light chicken stock
  • 1 400ml tin coconut milk
  • 1 bay leaf

  • Method

  • 1
    Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.
  • 2
    Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.
  • 3
    Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.
  • 4
    Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.
  • 5
    Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.
  • 6
    Cook's Notes
  • 7
    Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
  • 8
    Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
  • 9
    Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.