Le Creuset: Moqueca Fish Stew Recipe

A deliciously fresh recipe kindly shared with us by le Creuset. For this recipe, you'll need a casserole dish that will lock in all the flavours - we recommend the Le Creuset 18cm Casserole Dish.


1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks

8 large prawns, peeled (tails intact), deveined

Juice of 3 limes

Zest of 1 lime

2 tablespoons olive oil

1 red onion, thinly sliced

1 large red chilli, halved and sliced

1 red pepper, deseeded and thinly sliced

1 yellow pepper, deseeded and thinly sliced

5 garlic cloves, finely chopped

2 tablespoons tomato purée

1 tablespoon virgin coconut oil

1 teaspoon shrimp paste

500ml light chicken stock

1 400ml tin coconut milk

1 bay leaf



  1. Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.
  2. Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.
  3. Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.
  4. Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.
  5. Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.


Cook's Notes

Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.

Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.

Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.

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