Brazil: Moqueca - Fish Stew

This was absolutely delicious, although I didn't feel like it was particular Brazilian. In fact, both myself and my partner thought it was reminiscent of a Thai curry. I think it was the coconut milk, lime juice, and coriander combo, as well as the chilli peppers. I mean, it was absolutely divine, and I'm certainly not complaining, and it originates from Bahia in the northern Brazil, but I do feel like I could make a Thai version of a similar dish and it would taste almost identical.

This was a super easy dish to make. The most tiresome part of it is the prep work that goes into chopping the vegetables, but after that it's smooth sailing. But it all took less than an hour to put together, and the flavours were absolutely heavenly together.

A note on the fish: I used cod, but for it to be authentically Brazilian you would use a fish that is typically caught off the coast of Bahia State. Any firm white fish would be fine, although I would say that cod is possibly not firm enough as it became a bit flaky as it cooked. I don't think it really matters though, as the fish flavour isn't particularly dominant - it's the freshness of the lime, coriander and coconut milk that I think you can taste straight away.

I served mine over rice, but this is definitely optional. I'm glad I did because it bulked it up (and meant that we have more leftovers!) but if you're after something lighter then just skip that step.

I thought this was excellent. I will absolutely be making this again.

My recipe below is adapted from this one here.

Moqueca - Brazilian Fish Stew
Serves 2

Ingredients

For the soup:

• 2 large fillets of firm white fish (I used cod but you could use halibut, swordfish, or even shrimp)
• 2 cloves garlic, minced
• 2 tablespoons lime or lemon juice
• Salt and pepper
• Olive oil
• 1/2 medium onion, chopped or sliced
• 2 spring onions, greens sliced
• 1/2 yellow and 1/2 orange bell peppers (capsicum), seeded and chopped
• 2 tomatoes, diced
• 2 teaspoons paprika
• Pinch red chilli flakes
• Large handful of coriander, chopped
• 200mL coconut milk

For the rice:

• Olive oil
• 1/4 onion, chopped
• 1 clove garlic, minced
• 1/2 cup rice
• 1 cup boiling water
• Salt

Instructions

1. Cut the fish fillets into large portions, place in a bowl and coat with the minced garlic and lime juice. Season with salt and pepper and refrigerate while you prepare everything else.
2. If you're serving the soup with rice, start making the rice. Heat 2 teaspoons olive oil in a medium saucepan on a medium high heat. Add the onion and cook until translucent before adding garlic. Cook for 30 seconds more, then add white rice and stir to cat completely with oil, onions and garlic. Add boiling water, stir in a teaspoon of salt, bring to a simmer and lower the heat to cook for 15 minutes or until the rice is cooked and water has been aborbed. 
3. In a large covered pan, add 2 teaspoons olive oil on a medium heat. Add chopped onion and cook until softened. Add bell peppers, paprika and red chilli flakes. Season with salt and pepper and cook for a few minutes later until the peppers begin to soften. 
4. Stir in chopped tomatoes and spring onion greens. Bring to simmer and cook for 5 minutes, uncovered, before adding coriander.
5. Use a large spoon to remove half the vegetables from the pot. Spread remaining veges over the bottom of the pan, then carefully place the fish on top, before adding the vegetables set aside back into the pan, on top of the fish. Season with salt and pepper then pour over the coconut milk.
6. Bring soup to a simmer, reduce the heat, cover and simmer for 15 minutes. Taste and adjust seasonings. 
7. Serve with rice or crusty bread.