Serves 4
Prep time 10mins cooking time 20mins
A traditional recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. (pronounced mo-KEH-kah)
Traditional muqueca uses palm oil, we have replaced with vegetable oil.
Ingredients:
4 fillets of a firm white fish (we use sea bream) but can also use cod, halibut or swordfish. You can also add any seafood, mussels and prawns work really well.
1 clove of garlic (sliced)
100ml Vegetable oil
4 Tbsp lime or lemon juice
Salt
Freshly ground pepper
½ a large yellow onion chopped and sliced
1 yellow
1 green
1 red pepper sliced
200g of coriander
1 tbsp of tomato puree
400ml coconut milk
3 bay leaves
1 red chilli
Method:
Heat the oil and garlic in a large saucepan on medium heat, until lightly coloured. Add in layers of onions, peppers, chilli and bay leaves. Pour in the coconut milk and season with salt and pepper and add chopped coriander to taste.
Wait until boiling, cover with lid and lower heat, let it simmer for 10 minutes or until vegetables are tender. Stir in a tbsp of tomato puree.
Lay fish of your choice on top of the sauce, baste, cover with lid and put up to high heat.
Cook for another 6-10 minutes.
When ready serve with a garnish of coriander.
We recommend to be served with rice on the side.
Baião Brasil
32 Abbeville Road
SW4 9NG
020 7652 8499
Roxy (07818 716716)
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