My housemates who had never tried it before said it tastes like a cross between a Thai and Indian dish, and truly they are right… it’s probably the closest thing we Brazilians have to a curry, but I find it’s a much lighter dish. We eat it with Rice, Sweet Potato and Couve (that’s Kale to you) but sometimes I find myself eating it on it’s own as a soup. All the ingredients for Moqueca de Peixe are as fresh as can be and its an incredibly nutritious dish, but mostly it’s just plain yum!
Ingredients
(Serves: 4)
Time: 35 Mins
- 400g CoYo (or coconut milk)
- 400g Chopped Tomato
- 500g Cod
- 250ml Fish Stock
Method
- Sprinkle fish with a little lime & salt & pepper and leave in fridge to keep firm.
- Add chopped onion and sliced pepper to a pan on a medium low heat with 1tbs of coconut oil (or olive oil) until onions are transparent for around 8 minutes.
- Add the garlic & all the spices to the pan and cook for 2 more minutes, taking care the garlic doesn't burn.
- Add in the fish stock, tomato and 350ml CoYo and juice of 1/2 a lime. Let reduce on a low simmer for a further 10 minutes. Add salt and pepper to taste.
- While the broth is cooking, chop fish into 1inch pieces and cook in a separate pan for 3-5 minutes each side until cooked through.
- Add fish to broth, and cook for a further 5 minutes.
- To serve, drizzle with remaining CoYo (I added a little hot water to make it the right consistency) and sprinkle over the chopped spring onions.
