11/06/2026
Stop 1 - Brazil
Brazilian Moqueca 🇧🇷🐟🥥
Serves 4–5
Ingredients
Fish
500g firm white fish, cut into chunks ( i used Hake!)
1 tbsp lime juice
Salt
Black pepper
1 tbsp olive oil
Stew
1½ tbsp olive oil
2 garlic cloves, minced
1 small onion, finely diced
1 large red pepper, sliced and deseeeded
1½ tsp sugar
1 tbsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper (optional) 🔥
½ tsp salt
400ml coconut milk
400g tin chopped tomatoes
250ml Chicken stock ( fish or vegetable stock fine too)
1 tbsp lime juice
3 tbsp fresh coriander, chopped
1 tbsp honey (optional)
Splash of red wine vinegar (optional)
Method
1. Toss the fish with the lime juice, salt and pepper a bowl and leave for 20 minutes
2. Heat 1 tbsp olive oil in a large pan and lightly brown the fish for 1 minute on each side. Remove and set aside
3.Add the remaining oil to the pan. Fry the onion, garlic and pepper for 3–4 minutes until softened.
Stir in the sugar, cumin, paprika, cayenne and salt. Cook for 1 minute.
4.Add the tomatoes, coconut milk and stock. If using, stir in the honey. Bring to a simmer and cook for 10–15 minutes until slightly reduced.
5. Return the fish to the pan and simmer gently for 5–8 minutes until cooked through.
6. Stir in the lime juice, and coriander. Taste it and if its not quite zingy enough give it a little splash of red wine vinegar.
I serviced this with some jasmine rice (packet jasmine rice is absolutely fine) and extra lime wedges.
A rich, fragrant fish stew with coconut, tomatoes, lime and warming spices. The honey adds a subtle depth of sweetness that works beautifully with the spices and coconut. 🇧🇷🍚🐟
