Brazilian Fish Stew (Moqueca Baiana)
Serving size: 2
Ingredients
- 500 Grams White fish fillet
- 1 Tablespoon Lime juice
- 4 Garlic cloves
- 2 Onion
- 1 Red capsicum
- 1.5 Teaspoons Sugar
- 1 Tablespoon Cumin
- 1 Tablespoon Cayenne pepper
- 1 Tablespoon Paprika
- 400 Millilitres Coconut milk
- 400 Millilitres Chopped tomatoes (canned)
- 235 Millilitres Fish stock
Instructions
1
Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
2
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.
3
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.
4
Add the bell peppers and cook for 2 minutes.
5
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.
6
Return the fish to the broth to reheat - about 2 minutes.