Moqueca (Brazilian fish stew)

Moqueca (Brazilian fish stew)
  • Serves icon Serves 4
  • Time icon Hands-on time 35 min

Moqueca is an Afro-Brazilian fish stew originating from the north of Brazil. Chef Rafael Cagali serves it at his London restaurant Da Terra in a large pot, family-style.

“This dish represents a lot about my philosophy and a lot about the importance of community and food.” says Rafael.

Nutrition: per serving

Calories
766kcals
Fat
46g (22g saturated)
Protein
47g
Carbohydrates
35g (13g sugars)
Fibre
6.6g
Salt
1.6g
Calories
766kcals
Fat
46g (22g saturated)
Protein
47g
Carbohydrates
35g (13g sugars)
Fibre
6.6g
Salt
1.6g

Ingredients

  • 2 tsp black peppercorns
  • 3 tsp coriander seeds
  • 2 tsp ground turmeric
  • 80g fresh ginger, peeled and finely grated into a paste
  • 4 malagueta chillies (see Know-how)
  • 3 tomatoes, roughly chopped
  • 80g dende oil (see Know-how)

For the moqueca

  • 25g unsalted butter
  • 250g (about 1 large) onion, finely sliced
  • 4 garlic cloves, finely sliced
  • 1 red pepper, sliced
  • ½ green pepper, sliced
  • 500ml fish stock
  • 400g tin coconut milk
  • 300g large shell-on prawns
  • 500g white fish, skin off and chopped into bite-size pieces
  • 4 tbsp cassava flour (also known as gari flour)
  • Juice ½ lime
  • ½ bunch coriander, chopped

Method

  1. Melt the butter in a large saucepan over a medium heat, then add the onion, garlic and both peppers with a pinch of salt. Cook gently, stirring, for 8 minutes until soft.
  2. Meanwhile, make the spice paste. Whizz the peppercorns and coriander seeds into a coarse powder, then add the remaining ingredients and whizz again until smooth.
  3. Add the spice paste to the pan and cook for 8 minutes. Pour in the fish stock and coconut milk, bring to the boil, then turn down to a simmer and cook for 5 minutes. Add the prawns and fish, then cover the pan and cook for 5 minutes.
  4. Meanwhile, toast the cassava flour in a hot dry pan until lightly coloured and fragrant. Season the stew to taste with salt, then divide among bowls. Sprinkle each bowl with lime juice, chopped coriander and toasted cassava flour. Serve with rice.

delicious. tips

  1. Malagueta chillies are widely used in Brazilian cooking and can be bought online, but Rafael suggests using jalapeños as a substitute.

    Dende oil is a yellow oil extracted from the fruit of palm trees used commonly in Brazil, with a vibrant yellow colour and unique flavour. You can substitute it with vegetable oil mixed with a pinch of saffron to achieve the colour.

Recipe By

Rafael Cagali

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