This is a Brazilian recipe based on fish or shrimps and it’s simple to make. I was curious when I saw the recipe, as I’ve never had Brazilian cuisine before. But the picture on the internet was enough to make me drool! So I scrolled down the page to see the full recipe and just had to try it out.
This recipe calls for basic ingredients that you would have in your kitchen like onion, garlic, bell pepper, tomatoes and coconut milk and I tried this recipe using salmon. I do hope you give this recipe a try.
Recipe from recipetineats – https://www.recipetineats.com/brazilian-fish-stew-moqueca-baiana/
- White fish fillet – 500 gm, cut into 5cm cubes (john dory, salmon or snapper)
- Lime juice – 1 tbsp
- Black pepper
- Oil – 1 ½ tbsp
- Garlic – 2 cloves, minced
- Onion – 1 small, finely chopped
- Red bell pepper – 1, halved and sliced
- Cumin powder – 1 tbsp
- Paprika or chilli powder – 1 tbsp
- Coconut milk – 1 can
- Canned crushed tomatoes – 1 can (I used fresh tomatoes)
- Fish broth/stock – 1 cup (I used plain water)
- Lime juice – 1 to 2 tbsp
- Fresh coriander leaves
- Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 mins.
- Heat a little oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown in colour. Remove from the skillet and set aside.
- Reduce the stove to medium high and heat some more oil in the same skillet.
- Add the garlic and onion to cook for 1 ½ mins or until the onion is starting to become translucent.
- Add the bell peppers and cook for 2 mins.
- Add the remaining broth ingredients. Bring to simmer then turn down to medium heat.
- Cook for 15-20 mins or until it thickens. Adjust salt and pepper to taste.
- Return the fish to the broth and cook for about 2 mins.
- Finally add the lime juice and garnish with fresh coriander leaves and serve with rice.
If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz