( SERVES 4 )
Photo by Tam West
This recipe comes from Sarah Ginella and Nico Mendez and is the signature moqueca of their Euro-Latin bistro bar, Barulho, in Parnell. A moqueca is a Brazilian-style fish soup/stew with spices and coconut.
For the fish
|500 g||Kingfish, or firm fish, cut into 6 pieces|
|1 Tbsp||Lime juice|
|1 Tbsp||Olive oil|
For the broth
|1½ Tbsp||Coconut oil|
|1||Small onion, finely diced|
|2||Garlic cloves, chopped|
|1 large||Red capsicum|
|1 Tbsp||Fresh ginger, chopped|
|1 tsp||Fresh ginger, grated|
|1 Tbsp||Ground cumin|
|400 ml||Coconut milk|
|400 ml||Crushed tomatoes, canned, or use fresh tomatoes|
|1 cup||Fish stock|
- Combine the fish, lime juice, salt and freshly ground black pepper in a bowl. Cover and refrigerate for 20 minutes.
- Heat the 1 Tbsp olive oil in a frying pan over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the pan and set aside.
- Wash clams, leave in salted water until you need them.
- For the broth, reduce the stove to medium-high and heat coconut oil in the fish pan. Add the onion and garlic and cook for 1½ minutes or until the onion is starting to become translucent.
- Add the capsicum and cook for 2 minutes.
- Add the remaining broth ingredients. Bring to a simmer then turn heat to medium. Cook for 15-20 minutes or until it thickens. Add clams, adjust salt and pepper to taste.
- Return the fish to the broth once clams are open. Stir through lime juice. Garnish with coriander, lime juice and chilli.
- Serve with romesco.
More Euro-Latin recipes from Sarah and Nico