Mozambican Seafood Coconut Stew Recipe

About this recipe

A hearty and flavorful pescatarian stew featuring shrimp, white fish, and vegetables simmered in a rich coconut milk base. Perfect for a satisfying dinner that brings a taste of Mozambique to your table.

Ingredients

• 200G Picard - Breaded Shrimp
• 300G Fish Said Fred Msc Big Cod Fillets
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 100 G East End Ground Coriander
• - Jalpur Crushed Red Chilli Pepper Flakes
• 165 Ml Tropical Sun Coconut Milk Mini
• - Tata Salt

Instructions

1. 1. Sprinkle the white fish fillets with salt and set aside.
2. 2. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
3. 3. Add 1 1/2 cups of chopped onion and 1 cup of diced green pepper to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
4. 4. Stir in 3 chopped tomatoes and cook until most of the liquid has evaporated, stirring often, about 8-10 minutes.
5. 5. Remove the skillet from heat and mix in 2 teaspoons of ground coriander and 1/2 teaspoon of red pepper flakes.
6. 6. In a Dutch oven or large pot, arrange a layer of half the white fish fillets, followed by half the shrimp, and then half of the vegetable mixture. Repeat the layers with the remaining ingredients.
7. 7. Pour 1/2 cup of coconut milk evenly over the layered mixture.
8. 8. Place the pot over medium heat and bring to a gentle simmer. Cook for 5 minutes.
9. 9. Reduce the heat to low, partially cover the pot, and let it simmer for an additional 15 minutes, or until the seafood is fully cooked and tender.
10. 10. Serve the stew hot over a bed of steamed rice for a complete meal.