Brazilian cuisine is a combination of regional varieties. It has been heavily influenced by European, African, and Asian cuisines as various ingredients were brought in by the early settlers. Palm oil is vastly used in Brazilian preparations. Even the usage of chilies, fish, cassavas, yams, papayas, mangoes, pineapples, oranges, and coconuts is quite common. Coffee is the national drink of Brazil, while the famous Caipirinha is its national cocktail. Some of the delectable dishes from this country are Feijoada, Moqueca, Vatapá, Acarajé, Tapioca, Bobó de Camarão, and Coxinha. For this column, today I have cooked fish stew. This fish stew is also known as Moqueca, which is its local name. Traditionally in Brazil, it is cooked in Palm oil, but I have used regular vegetable oil.
The recipe of Brazilian Fish Stew is fairly simple. What you need are just fish fillets along with prawns, bell peppers, tomatoes, onions, and some coconut milk. It is best served with rice and is a perfectly balanced meal. So have a look at this simple step-by-step recipe and enjoy the Brazilian delight today.
Ingredients (Serves 2 to 3)
Fish Fillets – 300 gms
Prawns – 5 to 6
For Marinade
Lemon Juice – 2 tsp
Salt to Taste
Black Pepper Powder – 1/2 tsp
Garlic - 1/2 tsp (Minced)
For the Stew
Oil – 2 tbsp
Onion – 1/2 cup (Chopped)
Garlic – 1 tsp (Chopped)
Green Bell Pepper – 1/2 cup (Chopped)
Red Bell Pepper – 1/2 cup (Chopped)
Tomato – 1 cup (Chopped)
Chicken Stock – 1 cup
Coconut Milk – 200 ml
Red Chili Powder – 2 tsp
Brazilian Fish Stew Recipe
Mix all the ingredients of the marinade and apply to fish and prawns.
Keep the marinated fish and prawns covered for about two hours.
Heat some oil in a pan.
When the oil gets hot, add onions and garlic and fry till they get translucent.
Add green and red bell peppers and cook for about a minute.
Add tomatoes and cook for another minute.
Add chicken stock, coconut milk, and red chili powder and bring it to a boil.
Simmer it, add marinated fish and prawns, and cook for about 8 to 10 minutes.
Serve hot.
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