Brazilian fish stew (moqueca)
( SERVES 4 )
My parents lived in Brazil years ago and we love revamping nostalgic Brazilian dishes. This family favourite is a lighter, Kiwified take on the classic moqueca fish stew, with no palm oil, less coconut milk and the addition of sustainable green-lipped mussels and white fish like NZ hoki. It's also a deliciously fitting way to celebrate the Rio Olympics! Chilli is optional so feel free to give it as much kick as you like. Serves 4-6.
|600 g||White-fleshed fish fillets, (I used hoki, equivalent to 4 small fillets)|
|¼ cup||Lime juice, (or lemon juice)|
|1 Tbsp||Coconut oil|
|1||Red onion, finely chopped|
|1||Green capsicum, thinly sliced|
|1||Red chilli, finely chopped|
|1½ tsp||Sweet smoked paprika|
|½ cup||Coconut milk|
|1½ cups||Fish stock|
|1 tin||Whole peeled tomatoes|
|1||Salt, to taste|
|1||Ground black pepper, to taste|
- Chop fish fillets into large chunks and set aside in a bowl with the lime or lemon juice to marinate. Refrigerate for half an hour to an hour.
- Heat coconut oil in a large pot. Cook onion and capsicum for around 5 minutes. Add garlic and smoked paprika and cook for a further few minutes.
- Add tomatoes and break them up slightly. Pour in coconut milk and stock and bring to the boil.
- Reduce heat and simmer for 10 minutes. Continue cooking on medium to high heat for another 20 or so minutes to reduce the liquid so it is a little more saucy than soupy.
- Take marinated fish from the fridge and place it along with the mussels (cleaned and beards removed) in the pot and cook for a further 8-10 minutes with the lid on. If the mussels are not all open, take them out and steam separately.
- Serve hot over a bowl of rice with coriander, an extra squeeze of lime or lemon juice and a green salad on the side, if you like.