Brazilian moqueca

Brazilian moqueca

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
  • Total:
  • Serves: 4 persons



  1. 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.
  2. Step 2

    Make the paste by whizzing all the ingredients in a food processor or high-powered blender to a smooth paste.
  3. 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.
  4. 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.
  5. 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).