We love a good fish stew. They’re quick, healthy, usually a one-pot affair, and are perfect for dinner parties because they satisfy pescatarians.
This recipe is inspired by the Brazilian dish, moqueca, which sounds and tastes exotic but is super easy and uses everyday ingredients. You can stick to white fish (snapper or ling work well) or use a mix of white fish with salmon and prawns.
It’s usually served with rice and coriander but a good quality crusty sourdough stick can also be helpful for mopping up the delicious sauce.
The following recipe serves 4-6.
You will need
- 1kg firm white fish fillets, skinned, boned and cut into 3cm cubes (or a mix of fish and prawns)
- A good glug of olive oil
- 1 large red onion, thinly sliced
- 2 large capsicums (red and green), sliced
- 4 garlic cloves, crushed
- 2 red chillies, finely chopped (optional)
- 2 cups (500ml) fish stock
- 400g can chopped tomatoes
- 270ml light coconut milk
- 2 limes, juiced
What you do
In a large saucepan, add enough olive oil to coat the bottom and heat over medium heat. Cook onion for 5 minutes or until softened. Add capsicum, garlic and chillies (if using) and cook for 5 minutes.
Stir in fish stock, tomatoes, coconut milk and bring to the boil. Reduce to a simmer and cook for 20 minutes or until slightly reduced.
Add seafood and cook for 5 minutes or until the seafood is just cooked. Stir in lime juice and season to taste. Serve with rice and coriander and/or a crusty sourdough stick.
Tell us, readers… what’s your best fish stew recipe?
See another Fad Free Kitchen seafood stew recipe.