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Brazilian Moqueca 2

Ingredients (2 servings)

  • 350 g fish fillets (any kind e.g. codfish or seabream)
  • 150 g whole-grain rice
  • 2 garlic cloves
  • 1 onion
  • 1 red paprika
  • 1 yellow paprika
  • 2 tomatoes
  • 2 tbsp olive oil
  • 200 ml coconut milk
  • 1 tsp turmeric, ground (as alternative to originally palm oil, if not available)
  • ½ lime, juiced or 1 tbsp vinegar
  • 15 g cilantro
  • 15 g scallions
  • 15 g dill-weed
  • 1 pinch salt & pepper
  • vegetable broth (optional)


  1. Chop garlic cloves.
  2. Cut the fish fillets into pieces about 5 cm wide and marinate with salt, pepper, and garlic.
  3. Cook rice according to package instructions.
  4. Slice onions, paprika, and tomatoes.
  5. In a pan, build layers starting with onion, paprika, tomatoes, then fish, again onions, paprika, and tomatoes.
  6. Add olive oil, coconut milk, turmeric and lime juice and season with salt & pepper or vegetable broth.
  7. Turn on the stove and cook everything for 20-30 minutes with lid on.
  8. In the meantime, chop herbs.
  9. As soon as the fish is cooked, add the herbs to the pot and serve with rice.
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