Category: Main Dishes
For how many people: 4
Preparation time: 1 hr 30
Cooking time: 20 min
Story of the recipe or story of the chef:
A recipe from the Brazilian northeast, with local ingredients and indigenous African and Portuguese influences. A typical recipe from the state of Bahia. Moqueca is best cooked in a pan that can go straight to the table, such as a clay cooking pot or a Chinese wok.
List of ingredients:
- 1 kg whiting (or hake or another firm-fleshed white fish), cut in slices of approximately 2 ½ fingers thick
- 2 lemons, juice
- Salt and pepper
- 100 ml olive oil
- 1 onion, sliced in rings
- 1 tomato, diced
- 1 green bell pepper, seeded and cut into slices
- 1 red bell pepper, seeded and cut into slices
- 1 yellow bell pepper, seeded and cut into slices
- 500 ml coconut milk
- 1 can (400g) of peeled tomatoes, with juice
- 500g prawns, raw, shelled and deveined to garnish:
- 1 tbsp fresh coriander leaves
- 2 tbsp chopped chives
- 2 tbsp olive oil (optional)
1. Combine the fish, lemon juice and salt in a bowl and leave to marinate for 1 hour.
2. Drain the lemon and salt marinade, add 1/2 of the coconut milk and leave for another 30 minutes.
3. Heat the olive oil (preferably in a pot that can go straight to the table) and sauté the onion, bell peppers and diced tomato.
4. Remove the vegetables with a slotted spoon and keep aside, then add the fish with the remaining marinade to the pan. Cover with the sautéed vegetables. Add the remaining coconut milk and the peeled tomatoes.
5. Gently heat for approximately 20 minutes. Five minutes before the end of the cooking time, add the prawns. Adjust the seasoning as needed.
6. Remove from the heat and garnish with the coriander leaves and chopped chives. Optional: drizzle 2 tablespoons of olive oil over the stew.
My top tip:
Serve with a separate pepper sauce, white rice and farofa (toasted manioc flour).