Moqueca capixaba

In Brazil, the only rivalry that is as heated as that over football is over which version of moqueca is superior. Moqueca capixaba uses annatto seeds for a natural red food colouring, while the baianos version is made with dendê (palm) oil and coconut milk.

• serves

  4-6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• ¼ cup (60 ml) olive oil
• 1 large brown onion, finely chopped
• 6 garlic cloves, roughly chopped
• 2 cm x 3 cm piece ginger, shredded
• 2 large red chillies, thinly sliced
• 1 tbsp annatto seeds
• 3 large tomatoes, roughly chopped
• 1 red capsicum, thinly sliced
• ½ tsp salt
• 600 g ling fillets, cut into 5 cm pieces
• 3 cups (750 ml) chicken stock
• 500 g green prawns, peeled, tails on
• ½ cup shredded coriander leaves, plus extra to serve
• 1 lime, juiced, plus wedges to serve
• Cooked rice, to serve

Instructions

1. Heat the olive oil in a large frying pan and fry the onion, garlic, ginger and chilli until fragrant. Stir in the annatto seeds and fry for a further minute. Add the tomato, capsicum and salt and simmer for 15 minutes.
2. Add the ling fillets and stock, bring to a simmer, then add the prawns and simmer for a further 3 minutes, or until the seafood is cooked through.
3. Stir through the coriander and squeeze over the lime juice. Serve with extra coriander, lime wedges and rice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.