Brazilian Fish Stew (Moqueca Capixaba)

Ingredients for Brazilian Fish Stew (Moqueca Capixaba)

• 8 (170g) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)

• 60ml fresh lime juice

• 1/2 teaspoons finely chopped bottled malagueta peppers or 1/4 teaspoons dried hot red-pepper flakes

• 2 tablespoons finely chopped garlic (3 cloves)

• 2 teaspoons salt

• 450g extra-large prawns in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment

• 675g tomatoes, cut into 1/2-inch cubes

• 1 large onion, chopped

• 80g chopped green pepper

• 50g chopped yellow pepper

• 2 yellow plantains, peeled and each cut diagonally into 8 pieces

• 1/2 cup finely chopped fresh coriander

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1/4 cup extra-virgin olive oil

• Accompaniments: soft manioc polenta

• malagueta pepper sauce

How to make Brazilian Fish Stew (Moqueca Capixaba)

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add prawns and chill at least 30 minutes but no longer than 1 1/2 hours more.

Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoons salt. Arrange fish in 1 layer on top of plantain. Sprinkle coriander and parsley over fish, then arrange prawns in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.

Serve stew over soft manioc polenta .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.