Isabelle Russell won Bite's recent seafood reader recipe competition. We were looking for a unique recipe, preferably using sustainable New Zealand seafood and Isabelle's Brazilian fish stew was a standout. Isabelle wrote: "My parents lived in Brazil years ago and we love revamping nostalgic Brazilian dishes. This family favourite is a lighter, Kiwified take on the classic moqueca fish stew, with no palm oil, less coconut milk and the addition of sustainable green-lipped mussels and white fish like New Zealand hoki. Chilli is optional so feel free to give it as much kick as you like."
Ingredients
| 600 g | White fish fillets, Isabelle used hoki (Main) |
| ¼ cup | Lime juice, or lemon juice |
| 1 Tbsp | Coconut oil |
| 1 | Red onion, finely chopped |
| 1 | Green capsicum, chopped |
| 1 | Red chilli, finely chopped |
| 4 cloves | Garlic, chopped |
| 1 ½ tsp | Smoked paprika |
| 1 can | Whole peeled tomatoes |
| 1 ½ cups | Coconut milk |
| 1 ½ cups | Fish stock |
| 12 | Mussels, cleaned and beards removed (Main) |
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Directions
- Chop the fish fillets in to large chunks and place in a bowl with the lime or lemon juice. Place in the fridge to marinate for 30 minutes-1 hour.
- Heat coconut oil in a large saucepan. Cook onion, capsicum and chilli for around 5 minutes. Add garlic and smoked paprika and cook a further few minutes.
- Add tomatoes and break them up slightly. Pour in coconut milk and stock and bring to the boil.
- Reduce heat and simmer 30-40 minutes to reduce the liquid so it is a little more saucy than soupy. Season with salt and pepper.
- Add the mussels and cook for 8 minutes with the lid on to steam mussels open. Add the fish and cook another 2 minutes with lid on.
- Serve with rice or crusty bread, limes or lemons for squeezing and a green salad.
