Give your dinner a Brazilian twist with this spicy prawn coconut milk stew, Moqueca. Moqueca (pronounced “mo-keh-kah”) is a stew, native to Brazil, that is made with fish, onions, garlic, tomatoes, cilantro, red peppers and coconut milk. Try this simple and delicious recipe by Guest Chef Robert Mancuso from our Culinary Board.
Amberjack & Prawn Moqueca (Brazilian Seafood Stew)
12oz Amberjack fillets, skin removed, flesh cut into 2 inch cubes
1 lime juice of
¼ cup coconut oil
1 red onion, peeled and sliced
1 carrot, washed and cut into ½ inch dice
½ Red bell pepper, seeds removed, flesh cut into ½ inch dice
½ Yellow bell pepper, seeds removed, flesh cut into ½ inch dice
½ Green bell pepper, seeds removed, flesh cut into ½ inch dice
1 Garlic clove, peeled and minced
1 small habanero chili pepper, seeds removed and flesh minced
2 tablespoons tomato paste
2 Roma tomatoes, seeds removed, flesh chopped
2 teaspoons sweet paprika
1 teaspoon cumin seeds
8 Large shell-on shrimp or prawns
2x Amberjack collars, cut in half
2 cups coconut milk
1 ½ cups fish stock or chicken stock
¼ cup palm oil
4 cups cooked white basmati rice
4 tablespoons freshly chopped cilantro
4 tablespoons freshly chopped green onions
4 Lime wedges
Season the fish with salt and the juice of half a lime.
Place a large saucepan over a medium high heat on the stove, add the coconut oil, when hot at the season fish. Cook until lightly brown on all sides, remove the fish and place on a plate covered with a paper towel, set to one side.
Reduce the heat and add the onions, carrot, bell peppers, garlic and chili, and gently cook for 3 to 5 minutes until soft.
Add the tomato paste, diced tomatoes, cumin seeds and paprika, stir and place a lid on the saucepan and gently cook for a further 5 to 7 minutes.
Remove the lid and add the seared fish cubes, along with the shrimp and collars, then add the fish stock, coconut milk and palm oil, replace the lid and cook for a further 8 to 10 minutes or until the fish is cooked through.
Remove the lid, taste and season with salt and the remaining lime juice if needed, serve with warm cooked rice and garnish with chopped cilantro and green onions and lime wedges.
Recipe: Chef Robert Mancuso, Bohemian Club