about 45 min
Prawn & Cod Moqueca
1 ½ c jasmine rice
1 lb prawns, shelled & deveined
½ lb cod
2 limes – 1 juiced the other cut into wedges
1 yellow pepper
1 red pepper
1 c cilantro, roughly chopped
3 green onions, chopped (set aside the chopped green tops for garnish)
1 leak (including the green top) chopped
1 onion, chopped
1 tbsp Garlic granules
1 tbsp paprika
½ tsp chili flakes (more if you like!)
1 tsp Salt
10 cracks fresh black pepper
1 400 ml tin coconut milk
1 large tin (796 ml) peeled tomatoes (chopped) and half the juice
Olive oil and a sprinkle of salt and pepper for the seafood
Olive oil for sauté
Step by Step Instructions
Rinse the prawns and cod in cold water and pat dry. Cut the cod into large chunks and place it, along with the prawns, into a large bowl, drizzle with olive oil and lime juice and sprinkle with salt, pepper, and garlic granules. Mix well until everything is evenly coated, then pop the bowl into the fridge until you are ready to add it to the stew.
Pour a good drizzle of olive oil into a Dutch Oven and sauté onions, leeks, and the white portion of the green onions over medium heat until onions begin to turn translucent. Then add peppers and sauté a few minutes more until peppers begin to soften. Add the paprika, chili flakes, salt and fresh cracked pepper and sauté for a minute more, then add the tomatoes along with half the juice, simmer for 5 minutes, and then stir in the cilantro.
Time to put the rice on – prepare to package instructions.
Next, place the seafood on top of the vegetables in a single layer and use a large spoon to scoop some of the vegetables on top of the fish, then pour the coconut milk over top of everything and bring up the heat to a gentle boil. As soon as the stew begins to boil cover, reduce the heat and let it simmer for 15 minutes.
When the rice and stew are done serve rice into large soup plates and ladle the stew over top. Sprinkle with green onion tops, serve with lime wedges, and enjoy!!
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