Fragrant Coconut Fish Stew
inspired by Brazilian moqueca, over rice with coriander
This recipe is inspired by Brazilian moqueca! In Brazil, this seafood stew is always prepared in an earthenware pot called a "cassole".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Carrot
½ sachet(s)
Mexican-style spices
125 milliliters
Coconut milk
½ pack
Chopped tomatoes
75 g
White long grain rice
2.5 g
Fresh coriander
(May be present: Selderij)
1 piece
Pollock
(Contains: Vis)
½ piece
Garlic
Not included in your delivery
⅓ piece
Low sodium fish stock cube
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and dice the carrot.
- Crush or mince the garlic.
- Boil plenty of salted water in a pot or saucepan for the rice.
- Melt the butter in a wok or deep frying pan over medium heat.
- Fry the garlic, onion and Mexican-style spices* for 2 minutes.
- Stir in the carrot, coconut milk and chopped tomatoes, then crumble in the stock cube (see pantry for amount).
- Allow to simmer gently over medium-low heat for 10 - 12 minutes, covered.
- Boil the rice for 10 - 12 minutes, covered, then drain and set aside.
- Finely chop the coriander (see Tip 1).
- Pat the fish dry with kitchen paper and cut into 3cm chunks. Shortly before serving, transfer the fish to the stew and poach gently for 2 - 3 minutes.
- Season to taste with salt and pepper (see Tip 2).
Tip 1: coriander stalks are also full of flavour. Don't discard them, but be sure to chop them extra fine.
Tip 2: if you'd prefer the stew to be spicier, you can add sambal from your pantry!
- Serve the rice with the fish stew.
- Garnish with the fresh coriander.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 300g of vegetables!
