Brazilian Fish Stew (Moqueca Baiana)

Name: Brazilian Fish Stew (Moqueca Baiana)
Ingredients: 500 g - Fish; 1 tbsp - Lime; 1.5 g - Salt to taste; 2 g - Black Pepper; 1 tbsp - Olive oil; 15 g - Olive oil; 2 piece - Garlic cloves; 1 piece - Onions; 1 piece - Bell pepper; 5 g - Sugar; 1 tbsp - Cumin; 1 tbsp - Paprika; 1 tsp - Cayenne pepper; 3 g - Salt; 400 ml - Coconut milk; 400 ml - Tomatoes; 1 kg - Chicken stock; 2 tbsp - Lime; 3 tsp - coriander

An infusion of tropical flavours make this fish stew a favourite dish. This proves populare with both locals and expats in Thailand, with many of the ingredients shared with Thai cuisine.

Ingredients

500 g - Fish , firm white fish fillet , no skin, cut into 1"/2.5cm cubes (Note 1) (FISH)
1 tbsp - Lime , juice(FISH)
1.5 g - Salt to taste , (FISH)
2 g - Black Pepper , (FISH)
1 tbsp - Olive oil , (FISH)
15 g - Olive oil
2 - Garlic cloves , minced(BROTH )
1 - Onions , small onion , finely diced (brown, yellow or white) (BROTH )
1 - Bell pepper , red capsicum / bell pepper (large), halved and sliced (BROTH )
5 g - Sugar , sugar (any) (BROTH )
1 tbsp - Cumin , powder (BROTH )
1 tbsp - Paprika , (BROTH )
1 tsp - Cayenne pepper , (optional) (BROTH )
3 g - Salt , (BROTH )
400 ml - Coconut milk , (full fat best, Note 2) (BROTH )
400 ml - Tomatoes , canned crushed tomatoes (BROTH )
1 kg - Chicken stock , fish broth/stock (or chicken or vegetable, Note 3) (BROTH )
2 tbsp - Lime , plus more for serving (FINISHES)
3 tsp - coriander , roughly chopped fresh cilantro / plus more for serving (FINISHES)

Cooking Method

Directions

FISH

Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

BROTH

Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
Add the bell peppers and cook for 2 minutes.
Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
Return the fish to the broth to reheat - about 2 minutes.
Stir through lime juice.
Garnish with cilantro/coriander and serve with rice or Lime Rice. For a low carb option, try Cauliflower Rice