Brazilian fish stew (Moqueca de peixe)

1 September, 2016
Serves 4

This delicious fish stew is a specialty of the Bahia region in the North of Brazil and can be made with any kind of firm-fleshed white fish, or seafood – I have used a combination of both in this recipe and substituted coconut oil for the traditional palm oil.

Brazilian fish stew (Moqueca de peixe)


  • 450 Grams
    Firm white fish, cut into large chunks e.g. lemon fish or halibut
  • 300 Grams
    Large raw prawns, peeled
  • 75 Millilitres
    Lime juice (two medium limes)
  • 3
    Garlic cloves, crushed
  • 3 Tablespoons
    Coconut oil
  • 4
    Spring onions, finely sliced
  • 1
    Onion, halved and sliced
  • 1
    Red pepper, sliced
  • 1 Teaspoon
    Chilli flakes
  • 2 Teaspoons
  • 3
    Plum tomatoes, deseeded and chopped
  • 1
    Red chilli, deseeded and finely sliced
  • 400 Millilitres
    Coconut milk
  • 2 Tablespoons
    Fresh coriander, roughly chopped


  1. Place the fish and prawns in a bowl, add the lime juice and crushed garlic and mix well. Leave to marinade for an hour, or while you prepare and cook the rest of the ingredients.

  2. Heat the coconut oil in a large saucepan, add both types of onion and cook for 5 minutes before adding the red pepper, chilli flakes and paprika. Stir well and then add the tomatoes, red chilli and coconut milk. Simmer, uncovered for 10 minutes.

  3. Add the fish, prawns and all the marinade and simmer gently for 3 to 4 minutes, until the seafood is cooked through.

  4. Serve with brown rice or cauliflower rice and sprinkle the fresh coriander on top.


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