Who’s been staying up to watch the World Cup? I don’t know much about football, so I decided to make a Brazilian dish to make up for my lack of football knowledge. Who doesn’t want a bowl of snacks, or even better, a hearty Brazilian fish stew (like the one I cooked) while they watch the World Cup? I’ve been studying for my exams lately as well, but I promised myself to update Alchemic Feed at least once a week!
A bit history of this dish- Moqueca is a very popular and traditional seafood dish from Brazil. It is originally from the northeastern state of Bahia, one of the 26 states in Brazil! This Brazilian cuisine is packed with flavours and I highly recommend it! YUM!
MOQUECA DE PEIXE (FISH STEW)
WHAT YOU NEED…
500g/2 fillets of Basa fish
250g of prawns
1 green capsicums, sliced
1 red capsicums, sliced
3 tomatoes, chopped
1 onion, chopped
4 garlic cloves, minced
1/2 cup fresh coriander, chopped and extra for garnish
1 ginger, minced
2 chilies (optional)
1 cup coconut milk
2 cup chicken stock
2 tablespoons of tomato paste
salt & pepper
2 tablespoons of olive oil
steamed rice, to serve
Marinate the fish and prawns for 30 minutes as follows:
1. Wash the fish and pat dry with paper towel. Cut into chunks.
2. Cut the prawns, tail intact, peel the shells off and deveined (EW). Wash the prawns and pat dry.
3. Marinate the fish and prawns with half onion, ginger, garlic, lime and half of the coriander. Add olive oil, salt & pepper, toss and set aside for 30 minutes.
4. Fry onion, garlic and green capsicum, red capsicum until soft.
5. Add the chicken stock and bring to boil. Add coconut milk and tomato paste, turn down the heat and let it simmer.
6. Add fish and cook for 4- 5 minutes. Add prawns and tomatoes in last because prawns cook faster than fish and you don’t want them to be tough and dry (around 3 minutes)!
7. Turn heat off. Add the other half of the lime and coriander on top.
ENJOY WITH A BOWL OF RICE!
Photo credit: Eyes of Ed
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