Moqueca Baniana

Moqueca Baniana – Brazilian Fish and Coconut Milk Stew

Zoë: ‘This is a light and fragrant fish stew. The flavours may remind you of a Thai dish minus the spice, making it a lovely alternative for those who aren’t a fan of curry. The fish we used is budget friendly and surprisingly tasty, so you won’t break the bank if you are looking to make it for a big party of people.’

This Moqueca Baniana recipe takes: 45 minutes

Moqueca Baniana
Moqueca Baniana

Get it:

Four fillets of boneless white fish, cut into chunks. We used a combination of cod and pouting

One onion, diced

One red pepper, cut into chunks

One yellow pepper, cut into chunks

Six tomatoes, cut into wedges

One teaspoon of olive oil

The juice of one lemon

A handful of coriander, roughly chopped

One can of coconut milk

Two teaspoons of paprika

One cup of white rice

Salt and pepper

Brazilian Stew
Brazilian Stew

Make it:

1. Season the fish in the lemon juice and season with salt and pepper. Leave to marinate for 15 minutes

2. Heat the oil in a large saucepan. Add the onion, tomatoes and peppers. Cook for around five minutes until softened

3. Add the fish and half the coriander cover and cook for 15 minutes

4. Add the coconut milk, paprika and a little water. Cook for 20 minutes. Add salt and pepper to taste

5. Meanwhile cook the rice with twice as much boiling water and a little salt. Fluff with a fork

6. Serve the stew over the rice topped with the remaining coriander and some lime wedges. 

 

We love this with a side of homemade prawn crackers!

Brazilian Stew
Brazilian Stew

 

This fish stew serves: 4 people

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