Allegra McEvedy's fish and prawn moqueca recipe
Moqueca de Peixe e Camarao is a Brazilian fish stew, this recipe uses flat fish, such as halibut, plaice or turbot, and king/tiger prawns.
Ingredients
- 4 Steaks (on the bone) from a large flat fish (halibut, plaice, turbot)
- 3 Cloves of garlic
- 3 Limes
- 1 handful Coriander
- 60 ml Extra virgin olive oil
- 60 ml Palm oil
- 2 Red onions
- 1 tbsp Tomato puree
- 5 Tomatoes
- 2 Green peppers
- 1 Tin of coconut milk
- 4 tbsp Plain flour, seasoned with salt and pepper
- 300 g Raw king or tiger prawns
- 4 Steaks (on the bone) from a large flat fish (halibut, plaice, turbot)
- 3 Cloves of garlic
- 3 Limes
- 1 handful Coriander
- 2.1 fl oz Extra virgin olive oil
- 2.1 fl oz Palm oil
- 2 Red onions
- 1 tbsp Tomato puree
- 5 Tomatoes
- 2 Green peppers
- 1 Tin of coconut milk
- 4 tbsp Plain flour, seasoned with salt and pepper
- 10.6 oz Raw king or tiger prawns
- 4 Steaks (on the bone) from a large flat fish (halibut, plaice, turbot)
- 3 Cloves of garlic
- 3 Limes
- 1 handful Coriander
- 0.3 cup Extra virgin olive oil
- 0.3 cup Palm oil
- 2 Red onions
- 1 tbsp Tomato puree
- 5 Tomatoes
- 2 Green peppers
- 1 Tin of coconut milk
- 4 tbsp Plain flour, seasoned with salt and pepper
- 10.6 oz Raw king or tiger prawns
Details
- Cuisine: Brazilian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 75 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Marinade the fish steaks in the juice of 2 limes, chopped garlic, chopped coriander and salt and pepper for about an hour at room temperature or overnight in a fridge.
- Put half of the olive and palm oils into a large saucepan and fry 1 of the red onions for about 10 minutes until softened and caramelised. Add half of the tomatoes and peppers and cook for a few minutes, until softened. Stir in the tomato puree and then add half of the coconut milk. Allow to simmer gently for 10 minutes. Season well then blitz to a thick puree in a food processor or blender.
- Sprinkle the seasoned flour on a tray and pat the fish steaks in it on both sides. Bring the remaining oils to a high heat and add the fish steaks to the pan. Fry for about 3 minutes on each side, until golden brown. Remove the fish from the pan and the remaining onions, tomatoes and peppers. Cook for about 5 minutes over a high heat.
- Pour the blitzed mixture back into the pan and add the remaining coconut milk. Simmer and season again. Place the fish steaks back into the pan, submerging them in the liquid. Cover with a lid a leave for about 3 minutes. Add the prawns to the pan and cook for 3-5 minutes until they turn pink.
- Finish with a splash more lime juice, chopped coriander and seasoning if necessary.
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