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Brazilian/Peruvian · Dinner

Moqueca de Peixe

Non-vegEasy

Diet: Non-veg · High-protein

Moqueca de Peixe is a Brazilian/Peruvian dish. Avoid vigorous stirring once fish enters the pot.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
20 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Moqueca de Peixe.
Representative photograph of Moqueca de Peixe. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Fish

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 20 min

  1. Mix 700 g firm white fish, chunked, 40 ml lime juice, 15 g garlic, grated, ¾ tsp salt; refrigerate 20 minutes.

Stew · About 8 min

  1. Cook onion and pepper in oil from 30 ml red palm oil, 200 g onion, sliced, 250 g bell pepper, sliced, 400 g tomatoes, sliced, 400 ml coconut milk 5 minutes, add tomato and coconut milk and simmer 8 minutes.

Fish · About 10 min

  1. Add fish and marinade; simmer gently 8–10 minutes to 63°C / 145°F. Add 25 g coriander.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Avoid vigorous stirring once fish enters the pot.
  • Judge Moqueca de Peixe by the texture and doneness signs in its steps. Your pan and heat affect how long Moqueca de Peixe takes to cook.

Substitutions

  • In Moqueca de Peixe, replace red palm oil for a different flavour with olive oil.

Storage

  • Get perishable Moqueca de Peixe into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Moqueca de Peixe within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Moqueca de Peixe to 74°C / 165°F, stirring or turning it for even heating. When Moqueca de Peixe is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Moqueca de Peixe includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Moqueca de Peixe becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Moqueca de Peixe one day ahead. For Moqueca de Peixe, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moqueca de Peixe on the day of serving.

FAQ

What matters most when making Moqueca de Peixe?

Avoid vigorous stirring once fish enters the pot.

What can I substitute in Moqueca de Peixe?

In Moqueca de Peixe, replace red palm oil for a different flavour with olive oil.

Can I prepare Moqueca de Peixe ahead?

Prepare the measured ingredients for Moqueca de Peixe one day ahead. For Moqueca de Peixe, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moqueca de Peixe on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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