I am in a Brazilian kind of mood a lot and have spent the last few weeks getting my Brazilian groove on. So it has been all about samba, lambada, funk carioca, beach moments and vibrant colours.
Any excuse peeps, any excuse to visit Brazil without actually visiting Brazil. This groove also includes whipping up a lot of Brazilian treats such as Feijoada, Caipirinha, Acarajé and my current favourite Moqueca Baiana.
What is Moqueca Baiana
One of the things I love, so make regularly, is a Brazilian Fish Stew aka Moqueca Baiana. This thick vibrant seafood stew is fragrant with garlic, chillis, coconut milk and lime. and originates from the Bahia region in Brazil. All the lovely flavours peeps, all the flavours.
It gives you the taste of the tropics, and while it is exotic and could have been a little rich and the lime and the coconut milk work together really well to give you the perfect flavour.
This dish does call for a little bit of palm oil which gives it a really distinct flavour. But if you don’t have palm oil just substitute in some coconut oil instead.
I have been meaning to share a recipe for this Brazilian Fish Stew here for the longest time but tend to eat it before I get round to photographing it. Luckily I had to make a rather big pot of it for one of our mini Brazilian gatherings, hence this post.
I am trying to make smarter food buying choices. Which means small changes like using sustainable fish as much as I can. So for example, I decided to use mackerel in this fish stew, as it is on MSC “the fish to eat” list and is easy for me to get hold of. I love it and it works really well in the stew. So try it (or sub in another sustainable fish to your preference) and see what you think.
How to Make Brazilian Fish Stew (Moqueca Baiana)
Oh and the fun I have when serving up the Moqueca Baiana. I go seriously colour crazy throwing in as many bits of Brazilian colour as I can. If I can’t be there, I will make it here is my motto.
What To Serve With Brazilian Fish Stew (Moqueca Baiana)
Thank you for reading my Brazilian Fish Stew recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Here is how to make this Moqueca Baiana recipe. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
- 1 kg (2.2lb) mackerel cut into chunks
- 2 limes juiced divided
- 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
- 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.
- 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.
- 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.
- Add in the fish and lime juice and cook till the fish flesh starts to flake, up to 10 mins. Season with extra lime juice to your taste before serving with rice and herbs.
I used Mackerel as I love it but you can use any firm white fish of your choice.
One of the things nobody mentions much in recipes, or when talking about cooking, is the amount of rubbish there is. Of course, there’s lots of compostable stuff but you still find yourself having to throw away plastic. Luckily, lots of plastic is now recyclable, and as time goes on, more and more is.
Which bring me to the amazingly fab newIcon Pedal Bin from Brabantia. To celebrate a landmark sales of 50 million of their Pedal Bins, Brabantia has launched a newIcon Pedal Bin range. This range is all about encouraging us to be kinder to nature and build sustainability into our lives.
The newIcon Pedal Bins are made from 40% high-grade recycled materials, and after use, 98% of the bin and packaging is recyclable. Fab right? But wait, there is more. Brabantia has also teamed up with PlasticWhale, the first professional plastic fishing company in the world dedicated to creating plastic-free waters. For every newIcon Pedal Bin that is sold, Brabantia will support PlasticWhale to ‘fish’ more plastic out of the waters across the world, to be used for recycling.
The newIcon Pedal Bins are available in 3, 5,12, 20 and 30 litre sizes. They come in a selection of 13 colours including three new nature-inspired hues daisy yellow, pink clay and moss green. I normally always go for red as I love it and my entire kitchen is red, but I am really, really digging the daisy yellow one.
You can buy them from October 2016 from www.brabantia.com, (online) leading retailers, including high street department stores, superstores, quality independent kitchen and homeware specialists. Happy shopping folks – I can’t wait to get one when they come out.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.