Moqueca de Peixe: Grand Prix Gourmet, Brazil

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Moqueca de Peixe: Brazilian Fish Stew.

This has been a popular dish in Brazil for at least three hundred years. (Deservedly). It’s easy to make and when served with boiled rice, the quantity shown in the recipe below will feed at least eight people for a hearty meal. Make sure that there’s plenty of lovely fresh, crusty bread available too so that your guests can mop up the delicious sauce.

I like to make sure that there’s a crisp green salad on the table too. It’s easy to adjust this recipe for fewer people – or more – but don’t skimp; I have never had leftovers!

It’s a very adaptable recipe too. The quantities of fish and vegetables aren’t set in stone – if you wish omit the green pepper, or add mushrooms or the vegetables of your choice. Use whichever fish or seafood you can find in season – you could add crab or lobster if you wish and and fish that is quite chunky can be used.

I don’t use salt in cooking but feel free to add it if you wish. Here’s the recipe:


Moqueca de Peixe


Serves: 8 - 10

  • ¾ lb fish fillets in bite-sized pieces
  • 1 lb shrimp, shelled and veins removed
  • ¼ cup lime juice
  • 1½ cups pepper sauce
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 can peeled tomatoes
  • ¾ cup coconut milk
  • 1 cup green onion, chopped
  • 1 cup cilantro, chopped
  • A little salt (optional)
  1. In a bowl, mix together the fish, shrimp, 2 tablespoons of the lime juice, a dash of pepper sauce and optionally, a little salt.
  2. Mix together, cover the bowl and place in the fridge for half an hour.
  3. In a large frying pan, heat the oil and saute the onions, pepper and garlic on a medium heat until tender.
  4. Roughly chop the canned tomatoes and add them, and the juice, to the pan.
  5. Add the coconut milk,the remaining lime juice and pepper sauce, mixing them in well.
  6. Bring the sauce to the boil then turn the heat down to that the sauce simmers.
  7. Add the marinated fish & the shrimp, stir and simmer for about ten minutes or until the fish is heated through and tender.
  8. Before serving, add the chopped green onions and the cilantro.


Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine . See The Writer’s Door for more information.

Author: Jackie Jackson

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