Reader Recipe: Brazilian fish stew
Photo by Tam West
Isabelle Russell won Bite's recent seafood reader recipe competition. We were looking for a unique recipe, preferably using sustainable New Zealand seafood and Isabelle's Brazilian fish stew was a standout. Isabelle wrote: "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 New Zealand hoki. Chilli is optional so feel free to give it as much kick as you like."
|600 g||White fish fillets, Isabelle used hoki|
|¼ cup||Lime juice, or lemon juice|
|1 Tbsp||Coconut oil|
|1||Red onion, finely chopped|
|1||Green capsicum, chopped|
|1||Red chilli, finely chopped|
|4 cloves||Garlic, chopped|
|1½ tsp||Smoked paprika|
|1 can||Whole peeled tomatoes|
|1½ cups||Coconut milk|
|1½ cups||Fish stock|
|12||Mussels, cleaned and beards removed|
- Chop the fish fillets in to large chunks and place in a bowl with the lime or lemon juice. Place in the fridge to marinate for 30 minutes-1 hour.
- Heat coconut oil in a large saucepan. Cook onion, capsicum and chilli for around 5 minutes. Add garlic and smoked paprika and cook 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 30-40 minutes to reduce the liquid so it is a little more saucy than soupy. Season with salt and pepper.
- Add the mussels and cook for 8 minutes with the lid on to steam mussels open. Add the fish and cook another 2 minutes with lid on.
- Serve with rice or crusty bread, limes or lemons for squeezing and a green salad.