Moqueca de peixe

Cooking Fish Moqueca de peixe

Coconut milk and zingy lime are at the heart of this Brazilian seafood stew.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.
  2. Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.

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1 tbsp Olive Oil
1 large brown onion, cut into 1cm pieces
1 green capsicum, cut into 1cm pieces
1 red capsicum, cut into 1cm pieces
4cm-piece ginger, peeled, finely chopped
4 garlic cloves, crushed
2 long fresh red chillies, thinly sliced
4 tomatoes, cut into 1cm pieces
270ml can coconut milk
125ml Massel chicken style liquid stock
500g firm white fish fillets, cut into 4cm pieces
500g large green prawns, peeled, tails intact, deveined
1/4 cup chopped fresh coriander
1 lime, juiced
4 shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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