Moqueca also known as Moqueca de Peche is a fish stew eaten all over Brazil and varies from region to region, but always contains white fish and prawns. A traditional moqueca is made with palm oil, which gives it a unique flavour but it’s just as good when made with vegetable oil or even beef tallow.
Contents
This dish is fabulous eaten by itself but also makes the perfect accompaniment to a loaf of crusty bread, it’s perfect for sharing.
Recipe
Ingredients
- 500g white fish, cut into large chunks
- 500g prawns, peeled and deveined
- 500g mussels, scrubbed
- 1 lime for marinating fish + 1 more for serving
- salt to taste
- black pepper
- 50ml cooking oil.
- 1 small onion, sliced
- 2 bell peppers, sliced
- 4-5 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 1 jalapeño, sliced
- 2 Tbsp tomato paste
- 4 medium tomatoes, sliced
- 1 tbsp paprika
- 1 tsp cumin
- 13.5oz coconut milk
- 1 cup fish, shrimp or chicken broth
- coriander, for garnish
- sliced spring onions, for garnish
Method
- While preparing the rest of the recipe, add the juice of one lime to the fish and prawns, and season with salt and pepper.
- In a soup pot or braising dish, heat oil over medium high heat. Add onion, bell peppers, garlic, ginger, jalapeño and tomato paste. Sauté for 6-8 minutes,
- Add sliced tomatoes and cook an additional 6-8 minutes, until the tomatoes start to break down.
- Stir in coconut milk, broth, paprika and cumin. Bring to a low boil, reduce heat to medium low, and simmer for 10 minutes.
- Add in fish and prawns. Gently spread them throughout the stew, and ladle the broth over. Do not stir, as the fish can break apart. Nestle the mussels into the stew. Cover and simmer about 5 minutes, or until the fish and prawns are cooked through and the mussels have opened (discard any mussels that have not opened).
- Serve in bowls, and garnish with cilantro, scallions and squeeze on lime juice.
This recipe was sourced from https://gypsyplate.com/
