Moqueca Capixaba (Espirito Santo Fish Stew)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 4 ripe tomatoes
- 1 red pepper, sliced
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp sweet paprika
- 2 tbsp olive oil
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 35.3 g
- Carbohydrate
- 68.3 g
- of which sugars
- 7 g
- Fat
- 9.2 g
- of which saturates
- 1.5 g
- Fibre
- 4.4 g
- Salt
- 0.37 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 white fish fillets into large chunks, toss with the lime juice and a little salt, and leave for 10 minutes.
- 2
Cook the long grain white rice according to the pack instructions.
- 3
Heat the olive oil in a wide pan and cook the onion, garlic and red pepper for 6 minutes until softened.
- 4
Stir in the sweet paprika and the tomatoes and cook for 5 minutes, pressing them down, until you have a thick sauce. Add a splash of water if it looks dry.
- 5
Lay the fish in the sauce, cover and simmer gently for 8-10 minutes, until it flakes easily with a fork.
- 6
Scatter over the fresh coriander and serve with the rice.
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