Brazilian Fish Stew – Moqueca (In Association with Magimix)

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Moqueca or Fish Stew is a really popular traditional dish from Brazil and there are many versions from all over the country. This recipe is inspired by the ones form the Bahia region. The ingredients used are mainly fish, lime, coconut milk and palm oil.

If you have never tried this dish, it tastes a bit tangy from the lime juice, rich from the coconut milk, a mild chilli heat and the fish stock gives it the underlying umami flavour. It is my new favourite dish and it’s so easy to make too. It is not very complicated to cook and doesn’t take long either.

In this recipe, I’ve used some sweet potato and courgettes to give it some colour and texture. It is not normally used in this but I don’t like peppers which is what is normally used. The original Brazilian recipes use firm white fish like grouper, mahi mahi or monkfish but I used Salmon instead. Some recipe add prawns too but feel free to use whichever fish you can find at the fishmongers. I couldn’t find palm oil which is the ingredient that adds colour to this dish so I left it out. This dish is usually served with farofa which is made of toasted manioc (tapioca) flour or rice.


Brazilian Fish Stew – Moqueca (In Association with Magimix)


  • 1 kg skinless firm white fish cut into bit size pieces
  • 2 limes juiced
  • 2 tbsp Cold pressed rapeseed oil
  • 2 onion
  • 3 garlic cloves
  • 2 red chillies
  • 5 stalks of spring onions finely chopped
  • 1 sweet potato
  • 2 courgettes
  • 300 ml fish stock
  • 400 g can chopped tomatoes
  • 400 ml can coconut milk
  • Coriander
  • Steamed rice


  • Using the mini bowl and main blade on Magimix, I pulsed and then blitzed one onion, 2 cloves of garlic and one big red chilli.
  • Place the pieces of fish in a non metallic bowl and add with the juice of 2 limes, the onion and chilli mixture and some salt. Put this in the fridge for at least 30 minutes to marinate.
  • Meanwhile, peel the sweet potato and cut into cubes.
  • Cut the courgettes into similar sized cubes.
  • Heat the rapeseed oil in a large pot over medium heat.
  • Fry the onion for a few minutes until it is soft and translucent.
  • Chop the tomatoes in the mini bowl of the Magimix and add to the pot.
  • Then add the sweet potatoes and cook for 8-10 minute until the sweet potato is tender.
  • Then add the courgettes and chopped spring onions. Stir.
  • Add the fish and marinating sauce.
  • Stir in the fish stock and coconut milk.
  • Bring to the boil, then reduce heat to a simmer and cook for 15 minutes until the fish is cooked.
  • Squeeze in the juice of another lime and adjust seasoning to taste.
  • Dish into a serving dish, sprinkle with coriander and serve with rice or farofa.

This recipe was made with the Magimix 4200XL Food Processor.

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