Brazilian Fish Stew (Moqueca Baiana)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.94 out of 5 stars
(133)
Ingredients
4 servings
- 1 lb / 500g firm white fish fillet (, no skin, cut into 1"/2.5cm cubes (Note 1)
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 1 1/2 tbsp olive oil or coconut oil (Note 4)
- 2 garlic cloves (, minced)
- 1 small onion (, finely diced (brown, yellow or white)
- 1 red capsicum / bell pepper (large), halved and sliced)
- 1 1/2 tsp sugar (any)
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 14 oz / 400ml coconut milk (full fat best, Note 2)
- 14 oz / 400ml canned crushed tomatoes
- 1 cup fish broth/stock (or chicken or vegetable, Note 3)
- 1 - 2 tbsp lime juice (, plus more for serving)
- 3 tbsp roughly chopped fresh cilantro / coriander (, plus more for serving)
How would you rate this recipe?
Preparation
Step 1
Fish
Step 2
Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
Step 3
Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
Step 4
Broth
Step 5
Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
Step 6
Add the bell peppers and cook for 2 minutes.
Step 7
Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
Step 8
Return the fish to the broth to reheat - about 2 minutes.
Step 9
Stir through lime juice.
Step 10
Garnish with cilantro/coriander and serve with rice or Lime Rice. For a low carb option, try Cauliflower Rice!
Step 11
Save recipe for the next time?
