Here's a wonderfully vibrant, thick and tasty Brazilian seafood stew (pronounced “mo-KEH-kah”) for the Christmas table. This version was given to me by the chef at Twocan restaurant, a popular eatery in Manly, Sydney, sadly no longer open. It originates from Bahia, the heart of Afro-Brazilian culture in Brazil's north-east.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : 4
- onion - 1, peeled and roughly chopped
- garlic - 2 cloves, peeled
- coriander - 1 bunch, leaves only
- diced tomatoes - 1 x 400g tin
- vegetable oil - 2 tablespoons
- firm white fish fillets (such as cod or snapper) - 1kg, cut in 2.5cm cubes
- green prawns - 8 medium, peeled and cleaned
- calamari rings - 8 (or scallops)
- black mussels - 8 (thoroughly scrubbed)
- coconut cream - 200ml
- fish sauce - 60ml
- lemon - 1, juice only
- Peri peri (or chilli sauce) - to taste
Make the tomato base: put the onion, garlic and coriander leaves in a food processor and pulse until chunky. Add the tinned tomatoes, pulse again but keep the mixture chunky. Remove from processor.
Heat the oil in a large ovenproof casserole or pot. Add the seafood, tomato base and coconut cream. Stir to combine.Bring to simmering point.
Add the fish sauce, lemon juice and peri peri (or chilli sauce) to taste.
Cover and cook over low heat until seafood is cooked, about 20 -30 minutes, being careful not to over cook the fish. The mussels should be open. Adjust seasoning (fish sauce, lemon juice) to taste and serve with steamed jasmine rice.