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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Moqueca Fish Stew

Andy Bates

Originating in the eastern state of Bahia, Moqueca has become a cornerstone of Brazilian cuisine. This fragrant fish stew is made with a mix of firm white fish and enriched with tomato purée and coconut oil.


Serves 4

INGREDIENTS

  • 1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
  • 8 large prawns, peeled (tails intact), deveined
  • Juice of 3 limes
  • Zest of 1 lime
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 large red chilli, halved and sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 5 garlic cloves, finely chopped
  • 2 tablespoons tomato purée
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon shrimp paste
  • 500ml light chicken stock
  • 1 400ml tin coconut milk
  • 1 bay leaf

METHOD

Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.

Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.

Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.

Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.

Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.


Cook's Notes

  • Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
  • Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
  • Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.