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".
Tags:
Extra Veggies
Allergens:
Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
75 g
White long grain rice
½ piece
Garlic
½ piece
Red onion
1 piece
Carrot
½ piece
Romano pepper
½ pack
Chopped tomatoes
½ 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
⅓ piece
Low sodium fish stock cube
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3253 kJ
Calories777 kcal
Fat32.7 g
Saturated Fat24.5 g
Carbohydrate89.5 g
Sugar19.6 g
Dietary Fiber12.5 g
Protein31.9 g
Salt2.2 g
Potassium271 mg
Calcium42 mg
Iron0.2 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
•Pan with Lid
•Wok or sautépan with lid
•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.
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