Brazilian Fish Stew (Moqueca Baiana)
"A traditional Brazilian dish of fish and bell peppers (capsicum) in a delicately flavoured coconut base broth. The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari. Traditionally this is cooked with palm oil which is not easy to source so I made this with olive oil...."
INGREDIENTS
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1 lb / 500g firm white fish fillet, no skin, cut into 1"/2.5cm cubes (Note 1)
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1 tbsp lime juice
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1/4 tsp salt
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Black pepper
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1 tbsp olive oil
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1 1/2 tbsp olive oil
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2 garlic cloves, minced
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1 small onion, finely diced (brown, yellow or white)
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1 large red bell pepper / capsicum, halved and sliced
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1 1/2 tsp sugar (any)
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1 tbsp cumin powder
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1 tbsp paprika
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1 tsp cayenne pepper (optional)
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1/2 tsp salt
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14oz / 400ml coconut milk (I used low fat)
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14oz / 400ml canned crushed tomatoes
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1 cup fish broth (or chicken broth or water)
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1 tbsp lime juice
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3 tbsp roughly chopped fresh cilantro / coriander
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