BRAZILIAN FISH STEW AKA MOQUECA BAIANA AND BRABANTIA LOVE

INGREDIENTS:

• 1 kg (2.2lb) mackerel cut into chunks
• 2 limes juiced divided
• Salt
• 2 tbsp vegetable oil
• 1 onion thinly sliced
• 1 red pepper deseeded and thinly sliced
• 1 yellow pepper deseeded and thinly sliced
• 2 garlic cloves minced
• 1 red chilli deseeded and finely chopped
• 500 ml (2 cups) warm fish stock
• 400 g (14oz) tin chopped tomatoes
• 250 ml (1 cup) coconut milk
• 1 tbsp palm oil or vegetable oil
• 1 tsp minced coriander cilantro
• Rice and herbs like coriander, for serving

INSTRUCTIONS:

1. Put the fish in a ceramic mixing bowl, add in the juice of 1 lime juice and some salt, mix well and chill in the fridge for 30 mins.
2. Heat the vegetable oil in a large pot over medium heat, add in the onion cook for about 5 mins until softened. Then add in the peppers, garlic and chilli and cook for a further 5 mins.
3. Mix in the fish stock, chopped tomatoes, coconut milk, palm oil and minced coriander, bring it to the boil, then reduce heat and cook for about 20 mins until the stew has reduced by a fifth.
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