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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.