Brazilian Style Fish Moqueca
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Brazilian Style Fish Moqueca

with Zesty Rice and Chilli Flakes

Influenced by Afro-Brazilian culture, moqueca is a versatile seafood stew. It starts with onion, garlic and tomato, before coconut milk, chilli and lime are added. There's many versions of moqueca, but fish ones like our dish are the most famous.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


150 grams

Basmati Rice

2 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

½ unit(s)


15 grams

Ginger Puree

1 sachet(s)

Ground Turmeric

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

1 pack(s)

Fish Pie Mix

(Contains Fish)

1 pinch

Chilli Flakes

Not included in your delivery

20 grams


½ tsp

Sugar for the Onions

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2764 kJ
Energy (kcal)661 kcal
Fat27.4 g
of which saturates19.5 g
Carbohydrate78.7 g
of which sugars11.6 g
Protein29.4 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan



Halve, peel and thinly slice the onion.

Heat the butter (see pantry for amount) in a medium frying pan on medium heat.

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.


While the onions cook, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While everything cooks, peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks.

Zest and quarter the lime.


Once the onion is cooked, add the ginger puree, garlic and turmeric. Stir well and cook until fragrant, 1 min.

Next, stir in the tomatoes, coconut milk, water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then reduce the heat to medium.

Simmer until the sauce has thickened and the tomatoes have cooked down, stirring occasionally, 8-10 mins.


Drain the fish pie mix and pat dry with kitchen paper. 

Once the sauce has thickened, gently stir through the fish pie mix. 

Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre. 

Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed. Add a splash of water if it's a little too thick.


Fluff up your rice with a fork and stir through the lime zest. Share between bowls and top with your moqueca.

Sprinkle over the chilli flakes and serve with any remaining lime wedges alongside for squeezing over.