Moqueca de Peixe (Brazilian Fish Stew)

(not my picture)

I discovered this in the most idyllic of settings - a beach bar on a tiny island near Paraty in Brazil (pictured.) Looking on the www it seems there are all kinds of variations on this theme but I basically just asked at that beach bar what the flavour in the sauce was, and had a go making it when I came home. It turned out just the way I remembered. You MUST use coconut water, otherwise it just isn't it. Also the authentic method is to use palm oil, which is really high in saturates, and reputedly not a sound environmental choice, so if you prefer, use butter and regular oil, but palm oil does give a distinctive flavour all its of own.      

INGREDIENTS

• White fish fillets (anything meaty such as cod) 1 per person +1 'cos you'll want seconds
• Small prawns - many as you like
• 3 small tomatoes sliced in rings
• 1 onion cut into rings
• Fresh coconut water (NOT white tinned coconut milk)
• Palm oil (or butter and any light oil)
• Juice of half a small lime
• Dash of peri peri sauce (this is not a spicy dish, so just a bit for flavour)
• Bread crumbs
• Brown sugar

METHOD

1. Preheat the oven to 180 degrees C.
2. Gently fry the onion in the palm oil. Remove to a plate. 
3. Salt the fish and add to the pan skin-side down. Cook just long enough to get the skin browning, then pour-in the coconut liquid, prawns, tomatoes and bring to a gentle simmer. Adjust seasoning and add lime juice and a dash of hot sauce.
4. Transfer everything to a shallow oven dish and cover with foil, and bake for 20 minutes.
5. Meanwhile make the  breadcrumbs - basically breadcrumbs slightly sweetened with a pinch or two of brown sugar. 
6. Plate-up the fish portions and sauce. Sprinkle the breadcrumbs on top to soak up the broth.