Moqueca baiana

fragrant fish stew

Moqueca baiana

Moqueca baiana

Serves 6
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
  • 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

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Ingredients

  • 1 kg monkfish or cod fillets , deboned and portioned
  • 1/2 lemon , juice of
  • 1/2 onion , sliced
  • 1 1/2 tomatoes , sliced
  • 1/2 green pepper , sliced
  • 1/2 yellow pepper , sliced
  • 1/2 red pepper , sliced
  • olive oil
  • 1/2 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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Jamie Magazine
Recipe From

Jamie Magazine

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Tap For Ingredients

Method

  1. Recipe by Almir Santos
  2. 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.
  3. 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.
  4. 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.
  5. 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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