Moqueca baiana

Name: Moqueca baiana
Total time: 55 min
Yield: 6
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

Fragrant fish stew

Serves 6

Cooks In55 minutes

DifficultyNot too tricky

Jamie Magazine Stew Beef Mains One-pan recipes

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

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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Jamie Magazine

By Almir Santos

Tap For Ingredients

Method

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.
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.
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.
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.