Moqueca recipe

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  • Serves 8
  • 15 mins to prepare and 20 mins to cook
  • 155 calories / serving
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A delicious take on a classic Brazilian seafood stew made with king prawns, mussels, fish and cooked in coconut milk broth filled with red chillis, peppers, paprika and fish stock. This will surely get your guests coming for more!

Heat the olive oil in a large pan, add the onion and cook for 2-3 minutes, or until softened. Add the garlic and half the chilli and cook for a further 2 minutes. Next, add the peppers and the paprika, and cook for 2 more minutes.

Mix in the coconut milk, 100ml (3½fl oz) water, and the fish stock cube. Simmer until the mixture has thickened slightly.

Add the fish pie mix, stir well and simmer on a medium heat for 2 minutes before adding the mussels, along with the liquid from the pack. Add the prawns and tomatoes, continue to simmer for a further 3-4 minutes, or until the tomatoes soften, the prawns turn pink and all the fish is cooked through. Season to taste, stir well and remove the pan from the heat.

Serve over long grain and wild rice, sprinkle with chopped coriander and add the remaining sliced chillies to garnish.

See more Seafood recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, sliced
  • 1 large red chilli, sliced
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • 1 tsp paprika
  • 1 x 400ml tin coconut milk
  • 1 x fish stock cube
  • 1 x 390g pack fish pie mix
  • 1 x 500g pack mussels in coriander, chilli and lime
  • 1 x 175g pack raw king prawns
  • 125g (4oz) cherry tomatoes, halved
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  • Energy 647kj 155kcal 8%
  • Fat 4g 6%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 8.9g Protein 21.7g Fibre 1.5g

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