Reader Recipe: Brazilian fish stew

Tam West

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)

Directions

1. 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.
2. 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.
3. Add tomatoes and break them up slightly. Pour in coconut milk and stock and bring to the boil.
4. 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.
5. 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.
6. Serve with rice or crusty bread, limes or lemons for squeezing and a green salad.