Brazilian Fish Stew (Moqueca Baiana)
A traditional Brazilian dish in a delicately flavoured coconut base broth with terrific depth of flavour that belies the relatively short ingredient list. The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut-based curries.
(cooking video sample: https://www.youtube.com/watch?v=Unl9DZJCcig )
Ingredients:
700 grams of firm white fish fillet (St. Peter’s, dogfish, grouper etc.), no skin
1 lemon juice
1 large onion cut into slices
1 red pepper cut into slices 1 green pepper cut into slices
2 tomatoes cut into slices
2 tablespoons coriander
200 ml of coconut milk
1 tablespoon palm oil
2 shrimp broth tablets
Directions:
Wash the fish well, pour over the lemon juice and let it rest for about 1 hour.
In a large pan, place the fish, onion, peppers, tomatoes and sprinkle with cilantro.
Crumble the shrimp broth tablets, mix them with the coconut milk and pour over the fish.
Cook over low heat, with the pan partially covered, for 20 minutes.
Stir a few times until it is cooked.
Add the palm oil and add salt.
Remove from heat and serve.
