Brazilian Fish Stew


For 2 (for 4)

Lime: 1 (2)

White Fish: 1 pack (2 packs)

Onion: 1 (2)

Red Pepper: 1 (2)

Coriander: 1 bunch (2 bunches)

Vegetable Stock Pot: 1 (2)

Basmati Rice: 1 bag (2 bags)

Crushed Garlic: 1 sachet (2 sachets)

Cumin: 1 pod (2 pods)

Paprika: 1 pod (2 pods)

Coconut Milk: 1 small can (1 large can)

Passata: 1 carton (2 cartons)

Nutritional Information:

Per serving: Energy (kcal) 749 Fat 25g of which saturates 18g Carbohydrates 84g of which sugars 53g Protein 46g Salt 3.12g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Rio de Janeiro may have a more famous carnival, but Salvador, in the state of Bahia on Brazil’s northeast coast, hosts the largest party on earth. 4 million people celebrate over an entire week. It’s a testament to Bahia’s cultural innovation & creativity, which includes local inventions like samba music, capoeira dancing, and a uniquely mixed African, native and European cuisine. There may be simpler versions of this moqueca (fish stew) further south, but we think there’s no beating the Afro-Brazilian version beloved by Bahianos, with tender yet well-seasoned fish bursting out of a zesty red sauce enriched with creamy coconut milk.


  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 40 mins