Moqueca De Peixe Baiana

Brazilian Fish Stew

Submitted by Staff Member Victoria Drury

Serves 4

This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavour. As I am now part of a Brazilian extended family, I am enjoying learning about new food, traditions and language! Moqueca is simple, delicious and comforting. I recently enjoyed this meal with Swordfish as we were celebrating a special occasion and it was amazing. Sharing food is a central part of Brazilian culture that brings family and friends together in a warm and vibrant way. Eu amo comida Brasiliera! (I love Brazilian food).

Ingredients

4 (115g) fillets sea bass ( can use grouper or swordfish as alternative) 4 tablespoons lime juice 3 cloves garlic, crushed Salt, to taste 3 tablespoons extra virgin olive oil 3 tablespoons grated onion 3 t 3 tablespoons palm oil 1 large onion, cut into rings 1 ½ cups water ½ (400g) can coconut milk 1 green bell pepper, sliced 1 red bell pepper, sliced 2 tomatoes, seeded and sliced 1 bu 1 bunch chopped fresh cilantro ½ bunch green onions, chopped

Directions

1

Rinse sea bass under running cold water; pat dry.

2

Place in a shallow dish and season with lime juice, garlic and salt; marinate for 30 minutes.

Heat olive oil in a large skillet over medium heat; add grated onion and cook for a few seconds.

3

4

Add fish and marinade to skillet and cook for 3 to 5 minutes.

5

Stir in palm oil and onion rings, followed by water and coconut milk; simmer for 15 minutes.

6

Add green bell pepper, red bell pepper, tomatoes, cilantro and green onions; cover and cook until vegetables are so and flavours are well combined (about 5 minutes).

7

Serve hot with white rice or coconut rice.