Moqueca baiana

Name: Moqueca baiana
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 kg monkfish or cod fillets, deboned and portioned; juice of 1/2 lemon; 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; 160ml coconut cream; 1 tbsp paprika; 500g cooked rice, to serve

Fragrant fish stew

Dairy-free Gluten-free

55 mins

Not Too Tricky

serves 6

nutrition per serving

Calories

18%

Fat

18%

Saturates

43%

Sugars

Salt

Protein

60%

Carbs

12%

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Almir Santos

Ingredients

1 kg monkfish or cod fillets, deboned and portioned

juice of 1/2 lemon

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

160ml coconut cream

1 tbsp paprika

500g cooked rice, to serve

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.