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Moqueca baiana fish stew recipe

Moqueca baiana

Fragrant fish stew

Moqueca baiana fish stew recipe

55 mins
Not Too Tricky

serves 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

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

  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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