This fish and prawn stew is a traditional Brazilian dish that I have been meaning to make ever since the World Cup last year. (I did make Vatapa though, which is very similar.)
My Brazilian-themed Kitchen Trotter box included a recipe for Moquca de Peixe e Camarão au Maracuja using a jar of tangy Mango & Maracuja Jam, but this is an optional addition, as far as I can tell.
Moqueca de Peixe
ingredients (serves 4):
2 large cod (or other white fish) fillets
500g king prawns
2 cloves garlic
1 red pepper
250ml coconut milk
Peel the prawns and put them in a dish with the cod. Squeeze lemon juice over the top and leave them to marinate for a few minutes while you get chopping.
Chop the onions and garlic and gently fry them in a drizzle of olive oil. When they are soft and fragrant, lay the cod fillets on top and the toss in the prawns. Cook for five minutes.
Reduce the heat and lay slices of tomato and red pepper on top. Leave to cook for a further 5 minutes.
Time to add the coconut milk and mix it all up - the fish will break up but that's no problem.Simmer for 5-10 minutes until the fish is cooked through. If desired, stir through a couple of tablespoons of mango & maracuja jam just before serving. Taste and adjust the seasoning (salt, pepper, thyme ...) if required.
This can be eaten on its own in a bowl, with a hunk of crusty bread, or over white rice.
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If you want to try some more Brazilian delights, you might be tempted by Beef Churrasco & Farofa, Chocolate Brigadeiros, Coconut Quindim, Fruity Burgers & coleslaw, Paçoquinha, Simple Feijoada with Golden Rice or Vatapa
Linking up with the Food of the World challenge which is focusing on Brazilian food this month