Everyday Kitchen

Brazilian/Peruvian · Dinner

Moqueca de Peixe

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use olive oil instead of red palm oil for a different flavour.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Moqueca de Peixe one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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?

Use olive oil instead of red palm oil for a different flavour.

Can I prepare Moqueca de Peixe ahead?

Prepare the measured ingredients for Moqueca de Peixe one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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