Also known as the popular Brazilian dish - Moqueca, this flavourful dish is incredibly easy to put together as it includes most ingredients already in your pantry and makes for a light and healthy weeknight option.
Coconut Fish Stew
Crumble Cookware
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Also known as the popular Brazilian dish - Moqueca, this flavourful dish is incredibly easy to put together as it includes most ingredients already in your pantry and makes for a light and healthy weeknight option.
Ingredients
-
800g Cod fillets (or use another firm white fish like Ling or Trout)
- 400g peeled prawns (I’ve used frozen prawns for convenience; but fresh will always taste better!)
- 1 tbsp ghee
- 4 garlic cloves- minced
- 2 capsicums (I’ve used red + yellow- chop into 1cm pieces)
- 1 red chilli- finely chopped
- 250g cherry tomatoes- halved
- 200ml tomato puree
- 2 tsp smoked paprika
- 400g coconut milk
- 1 tbsp coriander- roughly chopped
- 2 tbsp spring onions- finely sliced
- 1 tbsp lime juice
Directions
Lightly salt the cod fillets & prawns, and set aside.
- Heat the ghee in the dutch oven over medium heat. Add the garlic, capsicums and chilli with a pinch of salt, and cook for 5 minutes until softened.
- Add the cherry tomatoes, tomato puree and paprika, and fry for a few minutes.
- Pour in the coconut milk and simmer for 5 minutes, then add the coriander, spring onions, lime juice, fish fillets and prawns. Stir to combine, then bring to a gentle simmer. Pop the lid on, keeping it slightly ajar, and simmer for a further 4 minutes or until the fish fillets are opaque and cooked through.
- Transfer to serving plates, and serve with steamed rice.
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