Bahian seafood stew

Bahian seafood stew

Moqueca bahiana

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
1kg firm white fish cutlets, such as kingfish or snapper, about 2.5 cm thick
1 large onion
2 tomatoes
1/2 green capsicum
1/2 yellow capsicum
1/2 red capsicum
1 tablespoon tomato paste
125ml fish stock
270ml coconut milk
80ml dende oil, (see note)
3 spring onions, thinly sliced
1 large handful coriander stems and leaves, roughly chopped
1 small handful flat-leaf parsley, roughly chopped
1 long red chilli, thinly sliced
400g raw large prawns, peeled and tails intact
sea salt

Marinade

Quantity Ingredient
1 small onion, finely diced
1 tomato, finely diced
2 garlic cloves, finely chopped
1 large handful coriander stems and leaves, roughly chopped
1 small handful flat-leaf parsley, roughly chopped
2 limes, juiced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Put the fish cutlets in a large non-metallic bowl. Add all of the marinade ingredients and toss to coat. Cover and refrigerate for 1–2 hours.
  2. Slice the onion, tomatoes and capsicums into 1 cm-thick rounds. Layer half the vegetables in the base of a large deep frying pan with a lid or in a wide-based saucepan. Arrange the marinated fish cutlets on top and pour over any remaining marinade. Top with the remaining onion, tomatoes and capsicums. Combine the tomato paste with the fish stock and pour the mixture over the fish and vegetables. Pour in the coconut milk and drizzle with 60 ml of the oil. Scatter half of the spring onions, coriander, parsley and chilli over the top, reserving the rest for garnishing.
  3. Bring the stew to the boil over a medium–high heat, then reduce the heat to low, cover and gently simmer for 15 minutes. Add the prawns and gently stir the stew. Simmer, uncovered, for 10 minutes, or until the prawns are cooked and the vegetables are tender. Season with sea salt and freshly ground black pepper.
  4. Drizzle the stew with the remaining oil and scatter over the remaining spring onions, coriander, parsley and chilli. Serve with rice.

Note

  • If dendê oil is unavailable, substitute light olive oil blended with 3 teaspoons sweet paprika, for colour.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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