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Greatest plates · Main
Brazilian Fish Stew (Moqueca Baiana)
A traditional Brazilian dish with fish in a delicately spiced coconut and tomato broth, brightened with a fresh hit of lime. Refreshing rather than rich, with terrific depth of flavour from a short ingredient list.
Serves 4Prep 10 minCook 25 minFish
Containsfish
Inspired by a recipe from RecipeTin Eats ↗
Protein 20%Carbs 37%Fat 43%
About 620 kcal a serve — 32 g protein, 58 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the fish
Mix allCombine the fish, lime juice, olive oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
In the bowlMix all →
Sear the fish
SearHeat 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
Soften the aromatics
SautéReduce the stove to medium-high and heat the olive oil in the same skillet. Add the garlic and onion and cook for about 1 1/2 minutes until the onion starts to become translucent. Add the sliced capsicum and cook for another 2 minutes.
In the panInto the pan →
3 min · medium-high
Build the broth
SimmerAdd the sugar, cumin, paprika, cayenne, salt, coconut milk, crushed tomatoes and stock. Bring to a simmer, then turn down to medium and cook for 15 to 20 minutes until it thickens. Adjust salt and pepper to taste.
In the panInto the pan →
15-20 min · medium
Return the fish
ReheatReturn the seared fish to the broth to gently reheat, about 2 minutes. Stir through the lime juice.
In the panStir through →
2 min
Garnish and serve
On topGarnish with chopped coriander and serve over white rice with extra lime for squeezing.
On the boardOn top →
Cook's noteSear the fish first — the golden fond left in the pan gives the sauce its savoury depth. If it tastes too sweet, balance with extra lime juice and salt.
Estimated per serve
620 kcal · 32 g protein · 58 g carbs · 30 g fatestimates, within ~10%
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