Brazilian Fish Stew (Moqueca Baiana)
Hailing from Brazil, this stew features a coconut-based broth with impressive depth. The refreshing, light consistency pairs perfectly with white fish, though it adapts easily to prawns and calamari.
Ingrédients
- 500 g firm white fish fillet · skinless, cut into 2.5cm cubes
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 1 1/2 tbsp olive oil or coconut oil
- 2 garlic cloves · minced
- 1 onion · small, finely diced
- 1 red bell pepper · large, halved and sliced
- 1 1/2 tsp sugar
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper · optional
- 1/2 tsp salt
- 400 ml coconut milk
- 400 ml canned crushed tomatoes
- 1 cup fish, chicken or vegetable broth
- 1-2 tbsp lime juice · plus more for serving
- 3 tbsp fresh cilantro · roughly chopped, plus more for serving
Préparation
- 1
Combine the fish, lime juice, oil, salt, and pepper in a bowl. Cover and refrigerate for 20 minutes.
- 2
Heat 1 tbsp of olive oil in a large skillet over high heat. Sear the fish until just cooked through and light golden brown. Remove from the skillet and set aside.
- 3
Reduce heat to medium-high and add the remaining 1 1/2 tbsp of oil to the same skillet. Sauté the garlic and onion for 1.5 minutes until translucent.
- 4
Add the bell peppers and cook for 2 minutes.
- 5
Stir in the sugar, cumin, paprika, cayenne pepper, salt, coconut milk, crushed tomatoes, and broth. Bring to a simmer, then reduce to medium heat and cook for 15 to 20 minutes until the broth thickens. Adjust seasoning with salt and pepper.
- 6
Return the cooked fish to the skillet for 2 minutes to reheat.
- 7
Stir in the lime juice and garnish with fresh cilantro before serving.