Brazilian prawn and coconut moqueca

A stunning fish stew unnamed-1 I enjoyed this dish at my sister in law’s on Christmas Eve. It is such a fabulous dish and one that is perfect for this time of year and full of flavours – you could use any white fish of choice but salmon certainly hits the spot. I will be cooking this one a lot this coming year. (Serves 4)


2 large salmon fillets

Juice 1 lime

2 tbsp olive oil

400g large raw prawns

1 large onion, diced

1 green chilli, deseeded and chopped

1 bulb fennel, finely diced

4 cloves garlic, crushed

1 green pepper, diced

1 x 500ml carton tomato passata

200ml coconut milk

400ml vegetable stock

6 spring onions, sliced

Lime wedges to serve

Fresh coriander to garnish

For the rice

1 onion, finely diced

300g brown basmati rice

200ml coconut milk

400ml vegetable stock

1 x 400g tin black beans drained


Place the salmon into a ceramic container then marinate the fish in the lime juice and olive oil for 20 minutes. Meanwhile, fry the onion, chilli and fennel in some oil for 5 minutes until softened then add the peppers and garlic and cook for a further 3 minutes. Pour in the passata, coconut milk and stock, bring up to a simmer then cook for 15 minutes.

Place the salmon and prawns into the pan, and gently cook for 5 minutes or until cooked through.

To make the rice, fry the onion in some oil for 5 mins until softened. Add the basmati, coconut milk, black beans, stock and some salt, bring to the boil, reduce the heat right down, cover with a lid then cook until all the liquid is evaporated – this will take 25-30 minutes.

Tate and season the fish dish with salt and pepper if necessary and serve up into bowls along with the rice and garnish with the spring onion and coriander.

Enjoy with a wedge of lime and a little hot sauce of choice if you want to give it a kick! We had it with warm ciabatta to mop up the mouth watering juices. unnamed-2

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