Moqueca de Peixe — Brazilian Fish Stew

Shopping list

• 800 g firm white fish fillets — such as cod or haddock, cut into large chunks

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• 400 ml coconut milk

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• 4 piece tomatoes — roughly chopped

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• 1 piece red pepper — sliced

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• 1 piece onion — sliced

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• 4 clove garlic cloves — minced

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• 1 bunch coriander — chopped

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• 2 piece lime — juice only

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• 3 tbsp palm oil (dendê) — or use olive oil if unavailable

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• 1.5 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Season the fish chunks with half the lime juice, salt, and black pepper. Set aside for 15 minutes.

2. 2

   Heat the palm oil in a wide, heavy pan or clay pot over medium heat.

3. 3

   Add the onion and cook for 4 minutes until softened. Add the garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomatoes and red pepper. Cook for 5 minutes until the tomatoes start to break down.

5. 5

   Pour in the coconut milk and bring to a gentle simmer.

6. 6

   Carefully add the fish pieces and any accumulated juices. Spoon some of the sauce over the fish.

7. 7

   Cover and simmer gently for 10– 12 minutes until the fish is just cooked through and flakes easily.

8. 8

   Stir in most of the chopped coriander and the remaining lime juice. Taste and adjust seasoning.

9. 9

   Serve hot in bowls, garnished with the remaining coriander, with steamed rice on the side.