I love discovering new dishes. I don’t mean adding ravioli to a laksa broth kinda way (yes, under lockdown, anything goes), but more new new dishes. Things I have never heard off until instagram expanded my foodie horizon. This recipe below is a dish I came across from god-know-who’s account and it is good enough that I wrote my rendition of it after an a slightly unreasonable amount of recipe comparisons and delving into the dish’s history. Don’t let the simple ingredients fool you. Tomatoes, lime juice, coconut milk, paprika and capsicum do a samba that is worth trying in this fish stew (one of the most popular dishes in Brazil).
adapted from https://www.196flavors.com/brazil-moqueca-de-peixe/
- 260g firm fish fillets, cut into large chunks (use up to 400g if you prefer. I don’t eat a lot of dish hence the stingy looking amount).
- 1 bay leaf
- 2 tbsp cooking oil (traditionally, red palm oil is used)
- 1 large onion sliced
- 2 cloves garlic, finely chopped
- 1 tin tomato
- 4 tbsp coconut cream (or use 1/2 cup coconut milk and reduce the amount of fish stock used)
- 1 capsicum, sliced into 1cm thick rings
- 2-3 tbsp fresh lime juice
- 1 cup fish stock
- 1 tsp red pepper flakes
- 1 tsp sweet paprika
- 1 tsp cumin (optional). Cumin is not usually used in Moqueca but I added it to give a bit of extra flavouring
- 2 spring onions, finely sliced
- good handful coriander
- 1 tbsp salt (to taste)
- Heat oil in a claypot or saucepan and fry onions for 3 mins. Add spring onions and garlic and fry for another 2 mins, then add red pepper flakes, paprika, bay leaf and cumin (if using).
- Mix well then add tomatoes and fish stock and simmer for 20 mins, partially covering the pot with the lid.
- Add coconut milk, capsicum, lime juice, salt and stew for 15 min then add fish and cover the pot for 10 mins.
- Remove from heat and garnish with coriander.
- Serve with white rice.