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Fischsuppe in weißem Teller mit Weißbrot

Brazilian fish stew

Moqueca de Peixe: An aromatic, light fish stew with firm fish fillets and lots of lime.
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Cook Time 1 hour
For marinating 1 hour
Servings: 6 Servings
Course: Main course
Cuisine: Brazilian
Ingredients Method

Ingredients
  

For the fish
  • 750 g firm fish fillets or seafood e.g. salmon, cod, prawns, scallops, halibut, etc.
  • 2 limes squeezed
  • 1/2 tbsp. cumin
  • 40 ml olive oil
  • Salt, pepper
For the stew
  • 1 onions
  • 4 cloves garlic
  • 2 large bell peppers red, orange or yellow
  • 1 tbsp. sweet paprika powder
  • 1 tbsp. cumin
  • 1/2 tbsp. ground ginger
  • 1/2 tbsp. cayenne pepper
  • chili flakes optional, as desired
  • 1/2 tbsp. salt
  • 400 ml chopped tomatoes (tin)
  • 400 ml coconut milk (tin)
  • 200 ml fish stock alternative: veal or vegetable stock
  • 1 lime squeezed
  • Salt, pepper, olive oil, lime juice
  • 1 bunch fresh coriander

Method
 

  1. Cut the fish fillets into cubes measuring approx. 3 x 3 cm. Mix in a bowl with the lime juice, olive oil, salt and coarsely ground pepper. Cover with cling film and leave to marinate in the fridge for at least one hour (or overnight).
  2. Finely chop the onion and garlic. Cut the peppers into large chunks.
  3. Fry the fish together with the liquid in a suitable pan. Remove again and set aside.
  4. Sauté the onion in the same pan over medium heat. Add the garlic and paprika and fry briefly.
  5. Add all the ingredients for the stew (except the coriander) and simmer gently, covered, for about 15 minutes.
  6. Add the fish pieces back in and heat them up in the stock.
  7. Season the broth with salt, pepper and lime juice. Roughly chop the fresh coriander. Divide the stew between plates and serve sprinkled with coriander. Serve with extra lime wedges for individual seasoning.