Brazilian fish stew (Moqueca Baiana)

Depositphotos_139506628_xl-2015
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
1

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

2

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.

3

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.

4

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.

5

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.

6

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

7

Garnish with coriander and serve with rice.

Ingredients

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

Directions

HOW TO MAKE
1

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

2

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.

3

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.

4

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.

5

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.

6

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

7

Garnish with coriander and serve with rice.

Brazilian fish stew (Moqueca Baiana)