Brazilian Fish Stew

Name: Brazilian Fish Stew (Moqueca de Peixe)
Yield: Serves 4
Cuisine: Brazilian
Ingredients: 2 tablespoons tomato paste; 4 tablespoons freshly chopped coriander; 225 ml (8 fl oz) coconut milk; 550 g (1 lb 4 oz) fish fillets, such as cod, haddock, halibut or tilapia, cut into 5-cm (2-inch) chunks; 1 small piece of fresh root ginger, peeled and finely chopped; 4 large garlic cloves, finely chopped; 5 tablespoons (palm) deride oil (see Glossary); 1 spring onion, (white and green parts), chopped; 1 small onion, chopped; sea salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 85 g (3 oz) canned hearts of palm, drained; 2 plum tomatoes, peeled, deseeded and diced; ⅔ yellow pepper, chopped; 350 ml (12 fl oz) fish stock; ⅔ green pepper, chopped; 1 tablespoon freshly squeezed lemon juice

Moqueca de Peixe

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Brazilian Kitchen

By Leticia Moreinos Schwartz

Published 2012

About

This fish stew couldn’t be more Brazilian, but with the presence of wine and fish stock, it has an international appeal that is hard to resist. Moqueca is originally from the state of Bahia, and there are many versions: fish, prawn or crab are the most popular. Use this recipe as a guideline and experiment with different types of fish, such as halibut and tilapia. Moqueca is often served with farofa, but feel free to use white rice as