A proud member of the Sea Harvest Group
Group
Australia
Saldanha
A fragrant Brazilian-inspired fish stew with coconut milk, peppers and fresh coriander.
Moqueca Fish Stew
Olive oil, for frying
500 g Sea Harvest Cape Whiting Fillets, cut into thirds
1 onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
3 garlic cloves, minced
2 Tbsp (30 ml) tomato paste
2 ripe tomatoes, finely chopped
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chilli flakes
1 x 400 ml tin coconut milk
Small bunch coriander, roughly chopped
1 lemon, juiced
Salt and black pepper, to taste
To Serve
Lime wedges
Toasted crusty bread
Moqueca Fish Stew
Heat a large pot over medium heat with a drizzle of olive oil. Sauté the onion and peppers for about 8 minutes or until softened and lightly caramelised.
Add the garlic and cook for 1–2 minutes. Stir in the tomato paste and cook for a further 2 minutes.
Add the tomatoes, paprika and chilli flakes. Season with salt and black pepper and cook for 5 minutes.
Pour in the coconut milk and bring to a gentle simmer. Add the Sea Harvest Cape Whiting Fillets and spoon the sauce over the fish. Cover with a lid and simmer gently for 7–8 minutes or until the fish is cooked through.
Stir through the coriander and lemon juice just before serving.
To Serve
Spoon the moqueca into serving bowls and serve with lime wedges and toasted crusty bread.
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