Moqueca (Brazilian fish stew)

Name: Moqueca (Brazilian fish stew)
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tsp black peppercorns; 3 tsp coriander seeds; 2 tsp ground turmeric; 80g fresh ginger, peeled and finely grated into a paste; 4 malagueta chillies (see Know-how); 3 tomatoes, roughly chopped; 80g dende oil (see Know-how); For the moqueca; 25g unsalted butter; 250g (about 1 large) onion, finely sliced; 4 garlic cloves, finely sliced; 1 red pepper, sliced; ½ green pepper, sliced; 500ml fish stock; 400g tin coconut milk; 300g large shell-on prawns; 500g white fish, skin off and chopped into bite-size pieces; 4 tbsp cassava flour (also known as gari flour); Juice ½ lime; ½ bunch coriander, chopped

By: Rafael Cagali

Published: 31 May 23
Updated: 23 Aug 24

Test kitchen approved

Moqueca is an Afro-Brazilian fish stew originating from the north of Brazil. Chef Rafael Cagali serves it at his London restaurant Da Terra in a large pot, family-style.

“This dish represents a lot about my philosophy and a lot about the importance of community and food.” says Rafael.

Serves 4
Hands-on time 35 min

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Ingredients

2 tsp black peppercorns
3 tsp coriander seeds
2 tsp ground turmeric
80g fresh ginger, peeled and finely grated into a paste
4 malagueta chillies (see Know-how)
3 tomatoes, roughly chopped
80g dende oil (see Know-how)

For the moqueca

25g unsalted butter
250g (about 1 large) onion, finely sliced
4 garlic cloves, finely sliced
1 red pepper, sliced
½ green pepper, sliced
500ml fish stock
400g tin coconut milk
300g large shell-on prawns
500g white fish, skin off and chopped into bite-size pieces
4 tbsp cassava flour (also known as gari flour)
Juice ½ lime
½ bunch coriander, chopped

Method

Melt the butter in a large saucepan over a medium heat, then add the onion, garlic and both peppers with a pinch of salt. Cook gently, stirring, for 8 minutes until soft.
Meanwhile, make the spice paste. Whizz the peppercorns and coriander seeds into a coarse powder, then add the remaining ingredients and whizz again until smooth.
Add the spice paste to the pan and cook for 8 minutes. Pour in the fish stock and coconut milk, bring to the boil, then turn down to a simmer and cook for 5 minutes. Add the prawns and fish, then cover the pan and cook for 5 minutes.
Meanwhile, toast the cassava flour in a hot dry pan until lightly coloured and fragrant. Season the stew to taste with salt, then divide among bowls. Sprinkle each bowl with lime juice, chopped coriander and toasted cassava flour. Serve with rice.

Recipe from June 2023 Issue

Nutrition

Nutrition: per serving

Calories: 766kcals
Fat: 46g (22g saturated)
Protein: 47g
Carbohydrates: 35g (13g sugars)
Fibre: 6.6g
Salt: 1.6g

delicious. tips

Malagueta chillies are widely used in Brazilian cooking and can be bought online, but Rafael suggests using jalapeños as a substitute.

Dende oil is a yellow oil extracted from the fruit of palm trees used commonly in Brazil, with a vibrant yellow colour and unique flavour. You can substitute it with vegetable oil mixed with a pinch of saffron to achieve the colour.

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Moqueca (Brazilian fish stew)

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