Moqueca-Brazilian fish stew

2015-07-04 18.59.31

Serves 2 (this can be served with a number of things such as rice, potatoes or even bread if you prefer)


  • 200g halibut or cod
  • 200g swordfish
  • 1 clove garlic (finely grated)
  • 2 tbsp lime juice
  • 1/2 onion (finely chopped)
  • 1 red bell pepper (cut into small pieces)
  • 1 tomato (cut into small pieces)
  • 1 tsp paprika
  • 1 tsp parsley
  • 350ml coconut milk
  • 2 tbsp white wine
  • Salt and pepper to season
  • Olive oil
  1. Slice fish into large chunks
  2. Cover the fish with finely grated garlic, lime juice and a sprinkle of salt and pepper
  3. Add a small amount of olive oil to frying pan and turn it to high heat
  4. Once pan is hot, quickly sear the outside of the fish
  5. Remove fish from the pan and set it aside
  6. Add a few more drops of olive oil to the pan and turn it to medium heat
  7. Add the onion, tomato, peppers and paprika to the pan and stir until the ingredients soften
  8. Layer the fish on the vegetables in the pan and pour in the the coconut milk
  9. Let the milk come to a simmer and reduce heat slightly and cook for another 10 minutes (careful not to reduce the liquid too much)
  10. Stir in the parsley and white wine and cook for another 2-3 minutes

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