Moqueca (Brasilian Fish Stew) | Jamie & Santos

Prepare a variety of fish including Lemon Sole, Scallops, Red mullet, Halibut, squid, and fresh cod, cutting them into pieces of roughly the same thickness.

Season the fish with lemon juice, salt, and black pepper, and let it rest for around 10 minutes.

Slice the vegetables (onions, bell peppers, and tomatoes) into pieces just under one centimeter thick.

Layer the sliced onions, bell peppers, and tomatoes in the cooking vessel.

Add a little chili to the layers.

Add urucum (about a teaspoon) to the dish.

Add mussels, clams, and prawns on top of the layered vegetables.

Pour in two tins of coconut milk.

Cook the mixture at medium temperature, covering the pan, for roughly 20 minutes.

Finish the dish with a sprinkle of fresh coriander on top before serving.

Serve the moqueca with basmati rice cooked with salt and coconut cream.

Equipment Needed

Dietary

Allergens