Moqueca

Tam West

This recipe comes from Sarah Ginella and Nico Mendez and is the signature moqueca of their Euro-Latin bistro bar, Barulho, in Parnell. A moqueca is a Brazilian-style fish soup/stew with spices and coconut.

For the fish

500 g	Kingfish, or firm fish, cut into 6 pieces (Main)
1 Tbsp	Lime juice
¼ tsp	Salt
1 Tbsp	Olive oil
1 kg	Clams (Main)

For the broth

1 ½ Tbsp	Coconut oil
1	Small onion, finely diced
2	Garlic cloves, chopped
1 large	Red capsicum
1 Tbsp	Fresh ginger, chopped
1 tsp	Fresh ginger, grated
1 ½ tsp	Sugar
1 Tbsp	Ground cumin
1 Tbsp	Paprika
½ tsp	Salt
400 ml	Coconut milk (Main)
400 ml	Crushed tomatoes, canned, or use fresh tomatoes (Main)
1 cup	Fish stock

Garnish

1 Tbsp	Lime juice
3 Tbsp	Chopped coriander
1 tsp	Chilli, fresh, chopped

Directions

1. Combine the fish, lime juice, salt and freshly ground black pepper in a bowl. Cover and refrigerate for 20 minutes.
2. Heat the 1 Tbsp olive oil in a frying pan over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the pan and set aside.
3. Wash clams, leave in salted water until you need them.
4. For the broth, reduce the stove to medium-high and heat coconut oil in the fish pan. Add the onion and garlic and cook for 1½ minutes or until the onion is starting to become translucent.
5. Add the capsicum and cook for 2 minutes.
6. Add the remaining broth ingredients. Bring to a simmer then turn heat to medium. Cook for 15-20 minutes or until it thickens. Add clams, adjust salt and pepper to taste.
7. Return the fish to the broth once clams are open. Stir through lime juice. Garnish with coriander, lime juice and chilli.
8. Serve withromesco.

More Euro-Latin recipes from Sarah and Nico

• Roast carrots with chickpea puree
• Alfajores