Moqueca - Brazilian fish stew

A friend in need is a friend indeed - yes, but a friend involved in the arts and a talented one in that is deserving of as much help as his friends can muster. His name is Damien and he's an uber-talented photographer extraordinaire. He has been offered the chance of a lifetime; he recently won an artist residency with the Instituto Sacatar on the island of Itaparica, just off the coast of Salvador, Bahia. Apparently there were over 600 international entries of which only 7 people were selected, including dancers, actors, an animator, and 1 photographer - Damien. He's going to spend 2 months developing new photographic work and research. A beautiful country rich in culture, history, and the social intricacies he will obsess over, and no commitments other that doing what he loves...

He's having an exhibition and sale this Friday so if you like photography and want to buy a picture or two at a bargain of a price you should come along - it's going to be wonderful!
Details:
Time: 6pm on Friday 5th August
Where: DSP Studio, 18 Roeland Street (Above 'The Bookery', where 'Charly's Bakery' used to be)
Click here for map and directions
Follow his blog and view the photographs on sale at:  
http://heshotwhat.wordpres​s.com
Follow event page on Facebook

In honour of this marvelous mission I decided to do a take on a Brazilian classic, Moqueca - it's a gorgeous seafood stew and it originates in the town that Damien is going to. It's fresh, fragrant and packed full of punch just like Damien (well I am not sure about the fragrant part but you know what I mean). So here's to making dreams happen, to lending a helping hand, to supporting local talent and general all round goodness

Moqueca - Brazilian fish stew

Ingredients:

• 1kg firm white fish
• juice of 1 lime/lemon
• pinch salt
• 2 tbsp coconut/olive oil
• 1 onion (chopped)
• 2 bell peppers (red/yellow chopped) 
• 3 cloves garlic (crushed)
• 1 tsp paprika
• 2 large red chillies (the larger the chilli-the milder the taste, remove seeds and chop finely)
• 3 fresh tomatoes (chopped)
• 1 tin coconut milk
• small handful cilantro leaves

Method:

• Cut fish into chunks and marinade in lime juice and salt for 20-30min.
• Meanwhile, put a little oil - either coconut or olive in a deep pan and saute the onions and peppers to soften on medium heat. (About 5 minutes)

• Add paprika, garlic and chilli peppers and cook for a further minute before adding the tomatoes.
• Stir well and simmer with the lid on for 5 minutes to allow the tomatoes to break down.

• Add the fish and coconut milk and replace the lid, let simmer for 5 minutes. (The fish should be just cooked through.)

• Garnish with cilantro and serve in bowls with rice traditionally but I prefer it with crusty bread.