Recipe Index

Ingredients

• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 1 onion, finely chopped
• 2 red peppers, finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili flakes
• 1 tablespoon tomato purée
• 14 fl oz fish stock
• 14 fl oz coconut milk (1 tin)
• 10 oz haddock or cod, cut into 3/4-inch pieces
• 6 tiger prawns, heads and shells on
• 1 lime, juice only
• 1/3 oz fresh coriander, finely chopped
• salt, according to taste
• cooked rice, to serve

Method

1. Soften the sliced garlic in 1 tablespoon of the olive oil over medium-high heat, adding the onion and red peppers as soon as the garlic starts to color.
2. Stir 1 teaspoon each of the paprika and cumin plus all the chili flakes into the vegetables and cook until the peppers begin to soften.
3. Add the tomato purée, fish stock and coconut milk and simmer the moqueca sauce for about 30 minutes, until it has reduced by roughly half.
4. Toss the fish pieces and tiger prawns with the remaining paprika and cumin, 1 teaspoon of salt and the lime juice, and leave them to season for 5 minutes.
5. Sear the fish and prawns in the remaining olive oil in a hot frying pan for 2 minutes on each side until they take on color.
6. Transfer the seared seafood into the coconut sauce, cover the pan, and cook for 5 to 10 minutes until the fish is opaque and the prawns are cooked through.
7. Scatter the chopped coriander over the moqueca and serve the stew over hot cooked rice.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data