Moqueca Baiana (Bahian Coconut Fish Stew)
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Ingredients
- 500 g cod loin
- 250 g raw tiger prawns, peeled
- 1 red pepper, sliced
- 1 yellow pepper
- 1 onion, sliced
- 3 garlic cloves
- 3 ripe tomatoes
- 400 ml tinned coconut milk
- 2 tbsp red palm oil
- 1 lime
- 1 tbsp fresh coriander, chopped
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 725 kcal
- Protein
- 42.8 g
- Carbohydrate
- 72.7 g
- of which sugars
- 10.3 g
- Fat
- 28.2 g
- of which saturates
- 20.4 g
- Fibre
- 5.5 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loin into large chunks and squeeze over the juice of the lime. Season and set aside while you prepare the vegetables.
- 2
Cook the long grain white rice according to the pack instructions.
- 3
Heat half the red palm oil in a wide shallow pan and soften the onion, garlic, red pepper and yellow pepper for 6-7 minutes.
- 4
Add the tomatoes and cook for 3 minutes until they start to break down, then pour in the coconut milk and bring to a gentle simmer.
- 5
Lower in the cod and the raw tiger prawns and simmer for 6-8 minutes, until the fish is opaque and flakes easily and the prawns have turned pink.
- 6
Stir in the remaining red palm oil and the fresh coriander and serve the stew over the rice.
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