Welcome to my Paleo Moqueca Brazilian Fish Stew In The Slow Cooker recipe.
I am one of these foodies that are addicted to eating and lives for watching cookery shows and spends most of their time in the kitchen creating brand new dishes. If you’re not a food blogger or as obsessed with your food as I am then the chances are you will remain typecast.
I know this because this used to be me. You would have a signature dish. You would also have about another dozen dishes that you could cook well. You would probably rotate between these meals with some favourite easy midweek dinners and this would become your routine. You may even try a few new recipes from time to time that you have found on a food blog or ones that you have seen being made on cookery shows. But that would be about it!
However once you become a food blogger (or the same applies to chefs and cookbook authors) you are on a constant experiment quest to find yet another recipe that you want to share. You will test it a few times and then you will publish it.
This has become very familiar with us. With us working incredibly hard to produce five new recipes a week this has meant that we are lucky if one recipe a fortnight is something that we have cooked for a while. Everything revolves around trying new things. This means that as a couple we spend a lot of time either in the kitchen being creative or in the office writing up our notes. Then the evenings are lost to the world of social media to promote our new recipes.
But one area we don’t seem to bother with that more is fish. It is not that we don’t like fish we are just big meat eaters and the likes of chicken and pork are incredibly cheap here. But we decided to expand our fish beyond our popular fishcakes (that was my Grandads recipe) and have a go at making our own white fish stew.
There is lots of white fish, lots of vegetables as part of the sauce and the sauce is so creamy. I just wish this was more frugal as if it was I would cook it all the time!
Edit – The cost of white fish is really expensive from the supermarket so I imagine this recipe may be a one off. We worked it out and for the kilo of white fish we bought which was 5€ that we could have got 2.5 whole chickens or 1.5 ducks or even some pork tenderloin. I think we need to make friends with a fisherman!!!!
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Paleo Moqueca Brazilian Fish Stew In The Slow Cooker
Author:
RecipeThis.com
Serves: 2
Prep time:
15 mins
Cook time:
4 hours
Total time:
4 hours 15 mins
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Ingredients
1 Kilo White Fish
1Tbsp Garlic Puree
250ml Coconut Milk
1 Small Red Pepper (diced)
3Tbsp Coriander
1Tbsp Paprika
1Tsp Rosemary
For The Sauce:
750ml Homemade Tomato Sauce (get the recipe here)
1 Medium Courgette
5 Large Carrots (peeled)
3 Large Tomatoes
1Tsp Garlic Puree
1Tsp Coriander
1Tsp Thyme
Salt & Pepper
Instructions
Place in the slow cooker (chopping into chunks as you go) the tomatoes, courgette and carrot. Add the tomato sauce along with a teaspoon each of garlic puree, coriander, thyme, salt and pepper. Stir well and leave to cook for 2 hours on low.
Add the white fish and as you add the fish cover it in salt, pepper and the rest of the garlic puree so that it is seasoned as it goes in. Cook for a further 1 hour on low or until the fish is ¾ cooked.
Drain the excess tomato sauce as it will be really runny now thanks to how watery white fish can be. I found that I emptied about 2 litres of excess runny water. Then add the coconut milk and stir it well.
Finish by adding the remaining seasoning, a little more salt and pepper and the red pepper. Cook for another 1 hour on low and then serve.
Notes
We used cat fish for our white fish but other types are great too. Or if we still lived by the sea in the UK we would have gone to the fishmongers and bought a kilo of fish scraps for a nice mixture of flavours.
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