Moqueca de peixe recipe

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Rating:

4/ 5 stars 46 Votes
  • Cuisine: Brazilian

A marvellous seafood stew with the fresh flavours of lime and coconut and finished with Brazil’s favourite mellow dende oil.

Ingredients

5 medallions of white fish (eg. snapper) or 1 kg of prawns
1 onion, sliced
2 cloves of garlic, chopped
1 red capsicum, sliced
5 tomatoes, chopped
1 tbsp grated ginger
5 chillies, chopped
1 cup fish or vegetable stock
Juice of 2 limes
120ml dendê oil (optional)
1 bunch of spring onions, finely sliced
1 bunch of coriander, chopped
250ml coconut milk

Pirao
2 cups of fish stock
2 tbsp butter
2 cups semolina
Seasoning

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Preparation

Marinate the fish in the lemon juice with one clove of garlic and seasoning for at least half an hour.

Sauté the onion, garlic, ginger, chillies, red capsicum and tomatoes, until a sauce is formed. Pour over stock.

Add the fish, season with rock salt and simmer gently until cooked. If using a combination of white fish and prawns, add prawns later as they require less time to cook through.

Stir through chopped coriander.

Place in serving dish and squeeze over lime juice and sprinkle with spring onions and extra coriander leaves.

Drizzle over dendê oil.
Serve with rice and pirao.

Pirao
Bring the stock to the boil
Add the butter and the semolina slowly, mixing well.
Cook on slow heat till desired consistency, season and serve with moqueca.
You can add small prawns to it as well.

If you enjoyed this Moqueca de peixe recipe then browse more Brazilian recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (14)

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13 Mar 2012 12:52 AEST
Mara
Randwick NSW
where to find 'azeite de dende' in Sydney
I bought 'azeite de dende' at the Brazilian restaurant in Petersham, NSW. I believe that the Brazilian online food shop also sells it.
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06 Aug 2011 08:38 AEST
Marcia
Bondi Junction
Dende oil
I just cooked this recipe, it turned up delicious, I just didin't use all the fish stock, only half of it. I also used olive oil instead of dende oil. You can find dende oil in Newtown - Sydney, I think is king Street and there is a African food store there and they have dende oil. I bought there years ago. I don't know if they still there..
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14 Apr 2011 04:23 AEST
Marcy
Edinburgh
Coconut milk
Coconut milk goes together the fish stock, don't use vegetable stock!!! I'm Brazilian..
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24 Jun 2010 04:19 AEST
Lyn
Palm Beach
Recipe Eror
What happened to the coconut milk/cream???
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14 Jan 2010 04:45 AEST
missweb84
Sydney
dende/palm oil subs
You can get an alternate palm oil in woolworths, it's red fruit palm oil next to the olive oil :)
Agree(2 people agree)
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23 Dec 2009 06:43 AEST
Marks
Perth
It is now very easy to buy your ethnic food
Hi Ladies and guys, If you are a latin american, african-american or pure african, you can get most of your ethnic food, drink and spices without stress. It can even be delivered direct to your door. I couldn't believe my eyes when I actually experienced this. The company called Solarben Foods in Perth, Western Australia is just awesome. Check this company on their website: www.westafricanfoods.com.au. It is just too good to be true.
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19 Jul 2009 12:04 AEST
Emanuel Tonna (e_tonna@hotmail.com)
Paralowie South Australia
Moqueca de Peixe (Fish Cooked in Coconut and Dende Oil)
I believe that the recipe as it stand on the web site is missing an ingredeient, namely the coconut flavour.I believe that it should include some coconut cream or milk and I am going on what it says ,"A marvellous seafood stew with the fresh flavours of lime and coconut ". Can you please clarify and contact me on the above email address as I love ot prepare this dish. Ardent viewer of SBS Food Safari Regards Emanuel
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29 May 2009 09:50 AEST
Colin
Canberra ACT
This recipe is fantastic!
I highly recommend this recipe to anyone who likes seafood, chilli and coconut. I love laksa as well and this is somewhat similar. I modified the recipe into a "Moqueca de Galinha e Camarão", replacing the fish with chopped chicken breast, the fish stock with chicken stock, and I added 400mL of coconut cream at the same point the stock goes in, making a much smoother and creamier dish. Camarão means prawns, so I left them in as well. Served on a bed of Pirao (the semolina). Delicious!
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