Brazilian Moqueca

Method

1. 1

   Season the fish

   Cut the fish into large chunks. Toss with the juice of 1 lime and the salt, then leave for 10 minutes at room temperature.

2. 2

   Soften the vegetables

   Set a wide, lidded pan over medium heat. Add the olive oil, onion and peppers and cook for 7 minutes, stirring occasionally, until softened but not browned.

3. 3

   Cook the aromatics

   Stir in the garlic, paprika and chilli and cook over medium heat for 1 minute, until fragrant.

4. 4

   Simmer the sauce

   Add the chopped tomatoes and coconut milk. Bring to a gentle simmer over medium heat, then cook uncovered for 8 minutes, stirring now and then, until the sauce is slightly thickened.

5. 5

   Poach the fish

   Lower the heat until the sauce barely simmers. Nestle in the fish, cover and cook for 6 to 8 minutes, until the thickest pieces are opaque and flake easily, or reach 63°C.

6. 6

   Finish the stew

   Turn off the heat. Stir in the coriander and juice of the remaining lime, then taste and adjust the salt if needed. Serve hot, with the fish still in generous pieces.

Tips

• Keep the garlic moving as it cooks so it does not catch and turn bitter.
• Avoid a hard boil, which can make the coconut milk split.
• Once the fish is in the pan, avoid stirring so it does not break apart.

Swaps

• Use cod or haddock, or another firm white fish, in the same quantity.
• Use green or orange pepper in place of either pepper.
• Use lemon juice in place of lime juice.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently over a low heat until hot, taking care not to boil the sauce.