Fragrant Coconut Fish Stew
inspired by Brazilian moqueca, over rice with coriander4.0(1K)
Calories
:Ā
779 kcalProtein
:Ā
32.9g proteinTotal
:Ā
25 minutesDifficulty
:Ā
MediumExtra Veggies
Allergens:
- Vis
- Selderij
- May contain traces of allergens
This recipe is inspired by Brazilian moqueca! In Brazil, this seafood stew is always prepared in an earthenware pot called a "cassole".
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
Ā½ piece
Garlic
Ā½ piece
Red onion
1 piece
Carrot
Ā½ piece
Romano pepper
Ā½ pack
Chopped tomatoes
Ā½ sachet(s)
Mexican-style spices
125 milliliters
Coconut milk
2.5 g
Fresh coriander
(May be present: Selderij)
1 piece
Basa fillet
(Contains: Vis)
Not included in your delivery
ā piece
Low sodium fish stock cube
Ā½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3258 kJ
Calories779 kcal
Fat32.8 g
Saturated Fat24.5 g
Carbohydrate89.5 g
Sugar19.9 g
Dietary Fiber9.2 g
Protein32.9 g
Salt2.6 g
Potassium329 mg
Calcium46 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Pan with Lid
ā¢Wok or sautĆ©pan with lid
ā¢Paper Towel
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan. Cook the rice for 10 - 12 minutes, covered, then drain and set aside.
- Meanwhile, dice the Romano pepper.
- Chop the onion and dice the carrot.
- Crush or mince the garlic.
2
- Melt a knob of 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, Romano pepper, 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.
*Take care, this ingredient is spicy! Use as preferred.
3
- 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).
- Finely chop the coriander in the meantime.
Tip: if you'd prefer the stew to be spicier, you can also add some sambal from your pantry.
4
- Serve the rice with the stew in bowls or deep plates.
- Garnish with the coriander to finish.
