Moqueca de Peixe (Brazilian Stew)
Chef Charlie Branford, who helped open Local Ocean in 2005, originally made this dish for his sisters after they got back from the Amazon. The key to this dish is seasoning the fish with lime juice, salt and pepper prior to cooking. The base is a coconut milk and green curry. The scent of it is intoxicating.
TIME: 20 minutes
SERVING SUGGESTION: 1 bowl per person
FROM YOUR PANTRY
2-3 tbsp olive oil for cooking
IN THE BOX
Rockfish + Prawns
Dungeness Crabmeat
Roasted Mushrooms
Veggie Mix (Onion + Bell Pepper)
Tomatoes
Green Curry + Coconut Milk Broth
Herb Paste
Green Onion + Parsley
Cilantro
STEPS
Cure your fish and prawns – cut the lime into quarters. Put the white fish and prawns into a bowl and squeeze the lime quarters over the fish to marinate.
Heat a 9- to 12-inch frying or cast-iron pan over medium-high heat with 2 tbsp olive oil until shimmering but not smoking. Add the herb paste, sliced onion & red bell pepper and cook for about 3 minutes. You want the onions to soften a little, but still have a crunch. Add the mushrooms to the pan and toss to mix. Sauté for another 3 minutes.
Add the cured prawns & fish to the pan. Cook for 2 minutes, tossing occasionally. 4. Add the tomatoes and half the herb garnishes to the pan. Stir in the coconutcurry broth, cover, and bring to a boil.
To plate – divide equally between bowls. Top with crab meat and the remaining herb garnishes.
