Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Brazilian Bahian Seafood Stew:

Get ready for the World Cup with this hearty seafood stew to enjoy while watching matches through the early hours!
By Motherpedia
Date: June 06 2014
Editor Rating:
The world's single largest sporting event kicks-off this coming week when the hosts, Brazil, meet Croatia in the opening game of the 2014 Football World Cup. Australia's first match is played 24 hours later against Chile in the central Brazilian city of Cuiaba.
The World Cup lasts for a month and sees 32 nations from around the world play a total 64 games, culminating in the final in Rio de Janeiro on 14 July our time.

We'll have our preview of the World Cup during the week but, in the meantime, get into the Brazilian spirit with this hearty Brazilian seafood stew known as Moqueca Bahiana. This is one of many family-friendly recipes found in the book This is Brazil by Fernanda de Paula and Shelley Hepworth. 
  • 1kg firm white fish cutlets, such as kingfish or snapper, about 2.5 cm thick
  • 1 large onion
  • 2 tomatoes
  • 1/2 green capsicum
  • 1/2 yellow capsicum
  • 1/2 red capsicum
  • 1 tablespoon tomato paste
  • 125ml fish stock
  • 270ml low-fat coconut milk
  • 80ml dende oil, (see note)
  • 3 spring onions, thinly sliced
  • 1 large handful coriander stems and leaves, roughly chopped
  • 1 small handful flat-leaf parsley, roughly chopped
  • 1 long red chilli, thinly sliced
  • 400g raw large prawns, peeled and tails intact sea salt
  • 1 small onion, finely diced
  • 1 tomato, finely diced
  • 2 garlic cloves, finely chopped
  • 1 large handful coriander stems and leaves, roughly chopped
  • 1 small handful flat-leaf parsley, roughly chopped
  • 2 limes, juiced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
1.  Put the fish in a large non-metallic bowl. Add all of the marinade ingredients and toss to coat. Cover and refrigerate for 1–2 hours.
2.  Slice the onion, tomatoes and capsicums into 1 cm-thick rounds. 
3.  Layer half the vegetables in the base of a large deep frying pan with a lid or in a wide-based saucepan.
4.  Arrange the marinated fish cutlets on top and pour over any remaining marinade. Top with the remaining onion, tomatoes and capsicums.
5.  Combine the tomato paste with the fish stock and pour the mixture over the fish and vegetables. Pour in the coconut milk and drizzle with 60 ml of the oil.
6.  Scatter half of the spring onions, coriander, parsley and chilli over the top, reserving the rest for garnishing.
7.  Bring the stew to the boil over a medium–high heat, then reduce the heat to low, cover and gently simmer for 15 minutes. Add the prawns and gently stir the stew.
8.  Simmer, uncovered, for 10 minutes, or until the prawns are cooked and the vegetables are tender. Season with sea salt and freshly ground black pepper.
9.  Drizzle the stew with the remaining oil and scatter over the remaining spring onions, coriander, parsley and chilli. Serve with rice.
If dendê oil is unavailable, substitute light olive oil blended with 3 teaspoons sweet paprika, for colour.
If you like this recipe, and would like to try more, you can purchase This is Brazil from Hardie Grant Books or you could enter the competition to win 1-of-3 World Cup book packs via Motherpedia's sister-site,
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