Fish stew in coconut milk

Name: Fish stew in coconut milk (Moqueca baiana)
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 60 ml/4 tbsp vegetable oil; 1 red and 1 green (bell) pepper, cut into rings; 1 red and 1 green (bell) pepper, cut into rings; 1 large onion, cut into rings; 1 red chilli pepper (optional), seeded and cut into rings; 2 cloves garlic, chopped; 2 large tomatoes, chopped; 15 ml/1 tbsp tomato purée (paste); 6 spring onions (scallions), finely sliced; 1 kg/2¼ lb firm white fish fillets such as red snapper or monkfish cut into slices; 1 kg/2¼ lb firm white fish fillets such as red snapper or monkfish cut into slices; 1 kg/2¼ lb firm white fish fillets such as red snapper or monkfish cut into slices; 12 large raw prawns (shrimp), shelled and deveined; 12 large raw prawns (shrimp), shelled and deveined; 12 large raw prawns (shrimp), shelled and deveined; 12 large raw prawns (shrimp), shelled and deveined; 400 ml/14 fl oz/1⅔ cups coconut milk; 30 ml/2 tbsp palm oil (dendê); salt and ground black pepper; salt and ground black pepper; coriander (cilantro) sprigs, to garnish

Moqueca baiana

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

The term ‘moqueca’ comes from the Tupi word ‘moquem’, a method used by native Brazilians to cook meat and fish by wrapping it in leaves and grilling it over a fire. This technique evolved into cooking in a pot over the fire, and eventually to stewing on a stove. This recipe, popular in Bahia and Rio de Janeiro, uses white fish, but prawn, squid or crab can be used. Serve with Brazilian-style white rice if you wish.

Ingredients

Americas
Brazil
Rio de Janeiro
Fish course
Pescatarian
Gluten-free

Ingredients

Method