Traditional Brazilian fish Stew- Moqueca de Peixe Recipe

Very similar in texture and flavour to a Thai curry. A Brazilian fish stew is full of the flavours of coconut, lime and peppers.

  • Preparation
  • Cooking time
  • Rest time
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(17 votes) 4.1/5

Les ingrédients

Pour people
  • For the fish
  • Pollack steak(s) 140g : 4 whole
  • Frozen king prawn(s) without shell : 12 whole
  • For the sauce
  • Onion(s) : 2 whole
  • Smoked Maldon salt : 6 pinch(es)
  • Garlic clove(s) : 4 whole
  • Red chilli(s) : 2 whole
  • Green pepper(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Unsweetened coconut milk : 400 ml
  • Piment d'Espelette : 3 pinch(es)
  • Paprika : 2 Tsp
  • Fresh coriander : 0.5 bunch
  • Spring onion(s) : 3 whole
  • Sunflower oil : 20 ml
  • Lime(s) : 2 whole
  • Plum tomato(es) : 6 whole



    Peel and finely dice the onion, tomatoes and garlic,keep seperate.
    Deseed and finely slice the chilli.

    Cut the tops and bottoms from the peppers and either finely chop or blend in a food processor lightly.
    Slice the peppers into rings, picking out the seeds and membrane.

    Pick the leaves from the coriander and chop the stalk finely, keeping seperate.
    Zest and juice the limes, keeping seperate.

    Heat a large saucepan to a moderate temperature and add the sunflower oil.

    Cook the onion and the minced pepper in the oil for 3 minutes, season with the maldon salt and stir constantly until some of the moisture has sweated out.

    Add the sliced peppers and cook for another 2 minutes.

    Add the garlic,chilli, lime zest and coriander stalk and cook until the onion is soft and transluscent.

    Add the spices and cook for a minute.

    Add the lime juice and reduce by half.
    Add the coconut milk and bring to the boil, then turn down to a gentle simmer.

    When the vegetables are tender, add the prepared seafood and poach gently until set.

    Garnish with the coriander leaves and the sliced spring onion.


    cut the pollack into large pieces, removing the pinbones if necessary.

    Peel the larger body sections and the legs from the prawns, add to the simmering fish stock.

    Devein the prawns with a bamboo skewer or make an incision along the back to remove.

Chef's tip

«You can use palm hart and plantain to make a vegeterian option. Traditionaly this dish is served with white rice and pirao, a paste made of yuca flour and fish broth. »

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