Moqueca baiana

Fragrant fish stew

Moqueca baiana PLAY

Moqueca baiana

Serves Serves 6
Time Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 350 18%
  • Fat 12.5g 18%
  • Saturates 8.6g 43%
  • Sugars 4.9g 5%
  • Salt 0.4g 7%
  • Protein 30.2g 60%
  • Carbs 31.4g 12%
  • Fibre 1.2g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Almir Santos
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Ingredients

  • 1 kg monkfish or cod fillets , deboned and portioned
  • ½ lemon , juice of
  • ½ onion , sliced
  • 1½ tomatoes , sliced
  • ½ green pepper , sliced
  • ½ yellow pepper , sliced
  • ½ red pepper , sliced
  • olive oil
  • ½ a bunch of coriander , chopped, plus extra to serve
  • 160 ml coconut cream
  • 1 tbsp paprika
  • 500 g cooked rice , to serve
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Almir Santos
Tap For Ingredients

Method

  1. Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
  2. In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
  3. Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
  4. Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.
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Jamie Magazine
Recipe From

Jamie Magazine

By Almir Santos