This is a really hearty, beautifully flavoured fish stew that hails from Brazil (they call it Moqueca). The fish is simmered in a lovely tomato, coconut, pepper and garlic sauce and the whole dish is topped with fresh coriander, chilli and a squeeze of lime. I have simplified it slightly so it only takes 25 minutes to make. Next time I will eat the stew with a hunk of baguette to soak up the flavours! Wonderful.
Brazilian Fish Stew (Moqueca) – serves 2
Oil, for frying
1 onion, sliced thin
1 red pepper, sliced thin
2 cloves garlic, crushed
Tin chopped tomatoes
Carton of coconut cream (160ml)
Salt and pepper
2 fillets white fish, chopped in to large chunks (I chose pollack as it is good value!)
Handful coriander, roughly chopped
1 red chilli, chopped small
2 lime quarters, for serving
Heat the oil on a medium heat and fry the onion and pepper for about 7 minutes, stirring regularly, until softening. Add the garlic and 1/2 the chopped chilli and heat for a minute, then add the tin of chopped tomatoes, coconut cream, salt and pepper. Heat for 2 minutes then add the fish on top. Make sure it is mostly covered by the sauce. Simmer for around 12-15 minutes, until cooked through, turning over halfway. Spoon in to bowls then top with the remaining chilli, coriander, and a wedge of lime for squeezing. Enjoy with crusty bread and a cold drink!