Name: Brazilian fish stew (Moqueca Baiana)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 500 g firm white fish fillet, no skin, cut to 2.5 cm cubes; 1 tbsp lime juice; ¼ tsp salt; pinch black pepper; 1 tbsp olive oil; 1 ½ tbsp olive oil or coconut oil; 2 cloves garlic, minced; 1 small onion, finely diced (brown, yellow or white); 1 red bell pepper (large), halved and sliced; 1 ½ tsp sugar (any); 1 tbsp cumin powder; 1 tbsp paprika; 1 tsp cayenne pepper (optional); ½ tsp salt; 400 ml coconut milk (1 tin); 400 ml canned crushed tomatoes; 1 cup fish broth/stock; 4 rice measuring cups long grain white rice; 1-2 tbsp lime juice , plus more for serving; 3 tbsp roughly chopped fresh coriander

This traditional Brazilian dish uses a delicately flavoured coconut base broth with a good depth of flavour considering it’s relatively short ingredient list! The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. It also works with other seafood.

AuthorHungry PandaDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

INGREDIENTS FOR THE FISH

500 g firm white fish fillet, no skin, cut to 2.5 cm cubes

1 tbsp lime juice

¼ tsp salt

pinch black pepper

1 tbsp olive oil

INGREDIENTS FOR THE BROTH

1 ½ tbsp olive oil or coconut oil

2 cloves garlic, minced

1 small onion, finely diced (brown, yellow or white)

1 red bell pepper (large), halved and sliced

1 ½ tsp sugar (any)

1 tbsp cumin powder

1 tbsp paprika

1 tsp cayenne pepper (optional)

½ tsp salt

400 ml coconut milk (1 tin)

400 ml canned crushed tomatoes

1 cup fish broth/stock

FOR THE RICE AND GARNISH

4 rice measuring cups long grain white rice

1-2 tbsp lime juice , plus more for serving

3 tbsp roughly chopped fresh coriander

HOW TO MAKE

Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling film and refrigerate for 20 minutes.

Bring 1 tbsp olive oil in a large pan to a high heat. Add the fish and cook until just cooked through and golden brown. Set aside.

Add rice to your cooker bowl and fill with water to the white level line 4. Press the WHITE, REGULAR or LONG GRAIN rice function. Press START.

Use a medium high heat with 11⁄2 tbsp olive oil in the same pan. Add the garlic and onion and cook for 11⁄2 minutes or until the onion becomes translucent. Add the bell pepper and cook for 2 minutes.

Add the remaining broth ingredients. Bring to a simmer, then turn down to medium. Cook for 30 to 40 minutes or until it thickens. Adjust salt and pepper to taste.

Return the fish to the broth to reheat for about 2 minutes. Stir in lime juice.

Garnish with coriander and serve with rice.

Ingredients