A pulsating carnival bowlful of joy, infused with a panoply of Brazilian flavours. As gorgeous as a Zico free kick, as vibrant as a Samba beat.

  •  Serves: 2
  •  Preparation time: 10 mins
  •  Cooking time: 12 mins
  •  Difficulty: Easy


  • 400g pouch of Moqueca
  • 350g – Chunky White Diced Fish
  • 140g – Jasmine Rice
  • Shallot x 1
  • Spring Onions x 2
  • Garlic x 1 Clove
  1. To make the Brazilian rice, peel and finely chop your shallot and garlic, place in a small pan with some olive oil and cook gently until all is lightly caramelised. Add the rice and stir so that it is all evenly coated. Add 300ml of water, or maybe some fish or vegetable stock. Season with salt and pepper, bring rice to a boil, then lower heat to a simmer. Cook for about 10 to 12 minutes until the liquid has been absorbed or evaporated.
  2. Meanwhile, open and pour the pouch of Moqueca into a pan and bring it to the boil. Reduce the heat to a gentle simmer, add the fish, cover and allow to cook for about 10 minutes, until the fish is just cooked through.
  3. Finely slice your spring onions.
  4. To serve, ladle your Moqueca Stew into 2 bowls and serve the rice on the side, in a suitable dish. Garnish with the sliced spring onion.


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