Moqueca de peixe

Moqueca de peixe

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Coconut milk and zingy lime are at the heart of this Brazilian seafood stew.

Featured in
Winter recipes, Nutrition information


  • 1 tablespoon Olive Oil
  • 1 large brown onion, cut into 1cm pieces
  • 1 green capsicum, cut into 1cm pieces
  • 1 red capsicum, cut into 1cm pieces
  • 4cm-piece ginger, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 2 long fresh red chillies, thinly sliced
  • 4 tomatoes, cut into 1cm pieces
  • 270ml can coconut milk
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 500g firm white fish fillets, cut into 4cm pieces
  • 500g large green prawns, peeled, tails intact, deveined
  • 1/4 cup chopped fresh coriander
  • 1 lime, juiced
  • 4 shallots, thinly sliced
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve


  • Step 1
    Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.
  • Step 2
    Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1559 kj


  • 19g

    Fat Total

  • 11g

    Saturated Fat

  • 5g


  • 41g


  • 194mg


  • 540.31mg


  • 6g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve
  • Author: Katrina Woodman
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



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