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A casserole pot filled with Brazilian moqueca containing large prawns next to a plate filled with a portion

Brazilian moqueca

Published: May 17, 2022 at 5:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This seafood stew, packed with king prawns and meaty white fish, is flavoured with chilli, ginger and black pepper for a deliciously aromatic and gently fiery dish

Nutrition: Per serving
NutrientUnit
kcal679
fat49.5g
saturates31.4g
carbs16.5g
sugars12.3g
fibre6.2g
protein38.8g
salt1g
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Try this seafood stew, then check out our picanha with bean salad and beef picanha yakiniku. Try more of our Brazilian recipes here, then check out 10 things we love about São Paulo cuisine.

Ingredients

  • 50g unsalted butter
  • 250g onions (about 2), sliced
  • 250g red peppers (about 2), thickly sliced
  • 1 green pepper, thickly sliced
  • 4 garlic cloves, sliced
  • 400ml fish stock
  • 400g tin coconut milk
  • 500g white fish (such as cod, haddock or coley)
  • 250g king prawns
  • a small bunch coriander, torn
  • 1 lime, juiced
  • cooked rice, to serve
  • 8tbsp cassava flour, toasted in a dry pan (optional)

SPICE PASTE

  • 250g tomatoes, chopped
  • 1 tsp whole black peppercorns
  • 1 tsp ground turmeric
  • 80g ginger, chopped
  • 4 Malagueta or bird’s-eye chillies
  • 80ml dende oil

Method

  • STEP 1

    Melt the butter in a pan over a high heat and cook the onions and peppers for 5 minutes until softening and slightly caramelised. Add the garlic and cook for 1 minute.

  • STEP 2

    Make the paste by whizzing all the ingredients in a food processor or high-powered blender to a smooth paste.

  • STEP 3

    Turn down the heat to low, tip in the paste and cook for 10 minutes until thickened and slightly darkened, then pour in the stock and coconut milk.

  • STEP 4

    Bring to the boil, then simmer gently for 15 minutes. Add the fish and prawns, and continue gently simmering for 6-7 minutes or until cooked through.

  • STEP 5

    Stir in the coriander and lime juice, and season. Serve with rice and the toasted cassava flour on top for texture (known as farofa in Brazil).

Discover more easy Brazilian recipes

Picanha Meat Recipe with Bean Salad

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