This light & fragrant fish stew is deliciously comforting and perfect to make for a few days ahead. Frozen fish fillets and prawns are simmered in coconut milk with paprika, garlic, cumin and capsicums. Add a good squeeze of lemon to brighten up the stew, and a good handful of coriander and spring onions to add a herbaceous freshness to the dish. Serve atop some steamed rice or dilute further with more stock to make a warming bowl of soup.
Brazilian Fish Stew (Moqueca)
A rich & fragrant fish stew with coconut milk, paprika and capsicum
Servings: 4 servings
Calories: 374kcal
Ingredients
- 4 white fish fillets (barramundi or cod)
- 300 g prawns
- 3 tbsp lime juice
- 3 garlic cloves- minced
- ½ tbsp coconut oil
- 1 large red onion- roughly chopped
- 700 g red & green capsicum- sliced
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 can diced tomatoes
- 3 bay leaves
- 300 ml fish stock
- 400 ml coconut milk
- 1 pinch red pepper flakes
- 1 stalk sliced spring onions
- 1-2 stalks fresh coriander
Instructions
- Combine the fish, prawns lime juice and minced garlic in a large bowl. Gently mix and set aside while you prep the other ingredients
- Heat the coconut oil on medium high heat. Add the onions and capsicum and season with salt + pepper. Cook for 2 minutes until they start to soften
- Add the paprika and cumin, stir it in until the vegetables are evenly coated and cook for a further 2 minutes
- Add in the diced tomatoes, bay leaves, fish stock and coconut milk and bring to a gentle simmer
- Reduce the heat to medium, add in the marinated prawns and fish and cover for 7-10 minutes or until the fish are cooked through
- Serve and garnish with red pepper flakes, spring onions and coriander
Nutrition
Calories: 374kcal
Carbs: 28.7g | Fat: 9.5g | Protein: 46.5g
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