Seafood moqueca
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Take your taste buds on holiday to a Brazilian beach with this simplified but flavour-packed fish stew.
Ingredients
- 2 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1 onion, finely chopped
- 2 red peppers, finely chopped
- 1½ tsp paprika
- 1½ tsp ground cumin
- ½ tsp chilli flakes
- 1 tbsp tomato puree
- 400ml/14fl oz fish stock
- 400ml tin coconut milk
- 280g/10oz haddock or cod, cut into 2cm/¾in pieces
- 6 tiger prawns, head and shells on
- 1 lime, juice only
- 10g/⅓oz fresh coriander, finely chopped
- salt
- cooked rice, to serve
Method
Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers.
Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften.
Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half.
Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes.
Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes.
Sprinkle with the coriander and serve on hot rice.
Recipe tips
Leaving the prawns in their shells adds lots of depth of flavour to the stew.
