Brazilian Fish Stew (Moqueca)

METHOD

• Olive Oil
• 1 Kg firm white fish
• 1 brown onion, diced
• 1 red capsicum, diced
• 3 cm knob ginger, grated
• 3 gloves garlic, finely diced
• 1 long green chilli, chopped
• 1 tablespoon sweet parprika
• 1/2 teaspoon chilli flakes (optional)
• 1 400 gram tin chopped tomatoes
• 1 x 400 ml can coconut milk
• Juice of 2 limes
• 1 x bunch spring onions chopped
• 1 bunch corriander, chopped
• i small red chilli sliced

1.  Heat the Olive oil in a large heavy based saucepan.
2. Add onion and cook until translucent.
3. Add capsicum and cook until softened.
4. Once the vegetables are soft add 1/2 the chopped green chilli and cook for a further minute.
5. Then add the ginger and garlic, then cook until fragrant.
6. Stir in the paprika and chilli flakes and cook for a minute.
7. Add the canned tomato and stir it all together, cook for about 10 minutes. Add a little water of it looks dry.
8. Remove 1/2 of the mixture into a small bowl
9. Layer fish onto the remaining vegetables and then return the rest of the vegetables to the pan.
10.  Add the coconut milk and stir gently, be careful not to disturb the fish
11.  Cook for 15 minutes, or until the fish is cooked through.
12. Add lime juice, corriander.
13. Sprinkle spring onion and the red chilli on top.
14. Serve with rice

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