Recipes

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====== Moqueca - Brazilian Fish Stew ======

===== Serving =====
Makes enough for 4 portions

===== Ingredients =====

  * 500 - 700g fresh fish (thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
  * 2 or 3 limes
  * 2-3 tbsp olive oil
  * 1 onion
  * 2 medium sized carrots
  * 1 red pepper
  * 4 cloves of garlic
  * 1 jalapeno chilli (or a couple of milder ones to suit your taste)
  * 1 tbsp tomato puree
  * 250g fresh cherry tomatoes 
  * 2 tsp paprika
  * 1 tsp ground cumin
  * 250ml fish or chicken stock
  * 100ml coconut milk (or cream)
  * coriander / spring onions / flat leaf parsley to garnish
  * salt to season
  * rice and / or crusty bread to serve

===== Method =====

  - Cut the fish into chunky bite sized pieces
  - Finely dice the onion
  - Dice the carrots
  - Dice the pepper
  - Crush or finely chop the garlic
  - Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' Heat rating 2 out of 5, leaving the seeds in, and it carried a lovely heat without being overwhelming
  - Zest half of a lime
  - Juice 2 limes
  - Place fish into a bowl. 
  - Add salt. 
  - Add 1 limes worth of zest
  - Add lime juice 
  - Massage fish lightly to coat all the pieces well. 
  - Set fish aside.
  - In a large pan, heat the olive oil over medium high heat. 
  - Add onion and salt, and sauté 2-3 minutes. 
  - Turn heat down to medium, add carrot, pepper, garlic and chilli(s) and cook 4-5 more minutes. 
  - I'd normally have the rice ready to go on about now, so get that going in parallel with the rest of stew making
  - Back to the stew pot, add tomato puree, 
  - Add spices.
  - Add 200ml of the stock. 
  - Mix and bring to a simmer.
  - Add tomatoes. 
  - Cover and simmer gently on medium low for 5 minutes or until carrots are tender.
  - Add coconut milk. Louise's pro tip - if you half a tin of coconut milk, use a tablespoon of the solids from the top of the can rather than the milk itself
  - Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.  
  - Season as required with salt and yet more lime juice
  - Serve with your choice of rice and bread
  - Garnish to taste.  Even more lime juice can be drizzled on just before serving, or serve with a lime wedge so that diners can adjust for themselves
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