Moqueca de peixe

Recipes / Fish

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

Recipe «Moqueca de peixe» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.