Brazilian fish stew ‘Moqueca de Peixe’

Bored with your typical tomato stew??? Try this tropical fish stew fragrant with garlic and peppers, the mellow taste of palm  oil, enriched with coconut milk.


Serve with basmati rice and fried plantain – beautiful!

DVees Recipe

1 kg thick, firm, white fish fillets
2 garlic cloves, chopped
1 onion, sliced
1 tbsp grated ginger
1 scotch bonnet pepper chopped
1 red bell pepper, sliced
salt and pepper
1 bunch coriander, chopped
spring onions, finely sliced, to garnish
Fish stock cubes
120 ml palm oil
Juice of 1 lime
Optional: Mussels and jumbo prawns (we love seafood so we fit them in wherever we can)

In a large saucepan, sauté the garlic, onion, ginger and peppers in the oil until a sauce is formed. Taste and add salt and pepper.

Add the fish, stock cubes and coconut milk simmer gently until cooked. If using a combination of fish and prawns, add the prawns later as they cook in less time.  Cook for for 15minutes.

Stir through the chopped coriander.

Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.


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….and we are back!!!

Hi guys,

We are pleased to introduce our latest project; DVees Vlog.

We spend a lot of time gisting, cooking, dancing and eating but we always forget to take pictures. We’ve decided it’s best to let you into our world by recording our time together.

We hope you like it.



Nigerian Yam Bake with Cheese & Bacon

This rich and creamy yam bake is perfect for the winter as it is so comforting with warm melty cheese and full of flavour from the smoked bacon, chicken and sautéed onions, garlic and pepper coated in cream. The star of the dish is obviously the humble Nigerian Yam.


Ingredients (Serves 4)

1 medium tuber of yam

200g diced pancetta or smoked bacon lardons or chorizos

2 smoked chicken breasts (can substitute with plain cooked chicken breasts)

1 medium shallot, coarsely chopped (can substitute with a medium white onion)

3 cloves garlic, crushed

1 or 2 scotch bonnet peppers, sliced

2 tsps sweet paprika

1 tbsp olive oil

150ml double cream

50g grated Gruyère cheese

1 tsp of old bay seasoning (can use all purpose seasoning or 1 stock cube)

1 tablespoon finely chopped fresh parsley (for garnishing)

1 spring onion, thinly sliced (for garnishing)



  1. Preheat oven to 180°, generously butter a baking dish.
  2. Slice the yams, peel the skin, cut into cubes and wash thoroughly.
  3. Place the yams in a saucepan, add enough water to cover the yams and boil for about 7 minutes, take off the heat and drain the excess water.
  4. Heat the olive oil in a large frying pan and pan fry the pancetta or bacon for about 5 minutes until starting to crisp. Put aside
  5. Add garlic, shallots and pepper to the same pan, cook for 3 minutes, season with paprika and old bay seasoning, add cream, cook for an additional 3 minutes and then set aside.
  6. Combine ingredients in large baking dish. Sprinkle the cheese on top.
  7. Bake, uncovered, until the cheese is melted, bubbling and starting to brown a little, probably 10-15 minutes.
  8. Remove the yam bake from the oven and allow it to sit for a few minutes. Top with spring onion and parsley, and then serve

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Roasted Sea Bass with Roasted Plantain and Mixed Peppers Sauce

So I had a weird craving for 805’s Monika fish – I say weird because I have actually never had it. All I’ve heard is that it’s really nice and very spicy. Later on, I remembered this really nice sea bass meal I had in a pub while on a project in Gloucester and then all I could think about was fish! I met up with V2 and we end up in front of the fresh fish counter in Waitrose. The sea bass was beautiful, fresh and looked very clean but it was £5 for 1. If you are being economical, look away. However, I couldn’t resist the fish and I left the counter with 2 – so did V2. I bought a few other things and left the shop elated. I was finally going to make my own Monika, though I had nothing to compare it to. Lol



Roasted Sea bass

  • 2 Sea bass, gutted, scaled and cleaned
  • 3 Bell peppers
  • Sliced Onions
  • Chopped scotch bonnet peppers
  • Seasoning (Fish Spice, Thyme, Basil, Maggi – I prefer Knorr but I only had Maggi)
  • Hot chilli pepper powder
  • Sunflower Oil

Roasted Plantain

  • 2 Plantains
  • Seasoning (Salt, Pepper, smoked paprika)

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  1. Chop your mixed bell peppers, scotch bonnet pepper and onions into a clean bowl
  2. Descale, gut and clean the fish if fish has not been cleaned and gutted.
  3. Make 2 – 3 diagonal slices on each side of the fish
  4. Season the fish (inside and outside) generously using fish spice, thyme, basil, Maggi and chilli powder. Use chilli powder according to heat tolerance.
  5. Place oil in a small bowl and season with Maggi, fish spice and chilli. Take a small portion of the chopped mixed pepper, dip in the seasoned oil and place inside the fish and in the slits on the side of the fish.
  6. Place the fish in a roasting oven dish, pour in the rest of the chopped bell peppers, scotch bonnet pepper and onions.
  7. Pour the rest of the seasoned oil all over the fish and mixed peppers.
  8. Sprinkle paprika, parsley and chilli powder on the top
  9. Place in the oven and grill for 50 – 55 mins
  10. Check regularly, flip the fish to ensure both sides are evenly roasted

The mixed peppers in the roasting dish can serve as a pepper sauce once ready.

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  1. Peel the plantains
  2. Make 2-3 diagonal slices on the side of each plantain
  3. Season lightly with salt, chilli powder and smoked paprika
  4. Place in the oven and grill for 45 – 50 mins
  5. Check regularly to see that it is roasted to desired level

Once ready, serve

H3 loved it and we were completely knocked out after eating. It definitely solved my craving as it had the right amount of pepper to seasoning ratio. Later on, we were talking about the price of products in Waitrose and remembered the “6 for £1, £1 fish guy” lol. I must say, that really put the Waitrose price into perspective.