Brazilian Fish Stew (Moqueca)

This light & fragrant fish stew is deliciously comforting and perfect to make for a few days ahead. Frozen fish fillets and prawns are simmered in coconut milk with paprika, garlic, cumin and capsicums. Add a good squeeze of lemon to brighten up the stew, and a good handful of coriander and spring onions to add a herbaceous freshness to the dish. Serve atop some steamed rice or dilute further with more stock to make a warming bowl of soup.

Brazilian Fish Stew (Moqueca)

A rich & fragrant fish stew with coconut milk, paprika and capsicum
Prep Time20 minutes
Cook Time20 minutes
Servings: 4 servings
Calories: 374kcal


  • 4 white fish fillets (barramundi or cod)
  • 300 g prawns
  • 3 tbsp lime juice
  • 3 garlic cloves- minced
  • ½ tbsp coconut oil
  • 1 large red onion- roughly chopped
  • 700 g red & green capsicum- sliced
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 can diced tomatoes
  • 3 bay leaves
  • 300 ml fish stock
  • 400 ml coconut milk
  • 1 pinch red pepper flakes
  • 1 stalk sliced spring onions
  • 1-2 stalks fresh coriander


  • Combine the fish, prawns lime juice and minced garlic in a large bowl. Gently mix and set aside while you prep the other ingredients
  • Heat the coconut oil on medium high heat. Add the onions and capsicum and season with salt + pepper. Cook for 2 minutes until they start to soften
  • Add the paprika and cumin, stir it in until the vegetables are evenly coated and cook for a further 2 minutes
  • Add in the diced tomatoes, bay leaves, fish stock and coconut milk and bring to a gentle simmer
  • Reduce the heat to medium, add in the marinated prawns and fish and cover for 7-10 minutes or until the fish are cooked through
  • Serve and garnish with red pepper flakes, spring onions and coriander


Calories: 374kcal
Carbs: 28.7g | Fat: 9.5g | Protein: 46.5g

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