Bahia-style Moqueca prawn stew

Bahia-style Moqueca prawn stew

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(36 ratings)

Prep: 15 mins Cook: 25 mins plus chilling

Easy

Serves 4
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Nutrition and extra info

Nutrition: per serving

  • kcal398
  • fat28g
  • saturates22g
  • carbs12g
  • sugars8g
  • fibre3g
  • protein23g
  • salt0.6g
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Ingredients

  • 450g large, raw, peeled prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 75ml lime juice
  • 3 garlic cloves, finely chopped
  • 3 tbsp coconut oil
  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 onion, sliced into half moons
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, thinly sliced
  • 1 tsp chilli flakes
  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 plum tomatoes, deseeded and chopped
  • 400ml coconut milk
  • 2 tbsp chopped coriander
  • steamed rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

  2. Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

  3. Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

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Comments, questions and tips

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jcrawley
10th Aug, 2016
5.05
Just had this for dinner and it was absolutely lovely! We used a little less chilli than suggested and also put some scallops in it. Didn't have coconut oil so just used some melted butter. Will definitely have again!
Irgeorgina
15th Feb, 2016
5.05
I originally tried moqueca at Rainforest cafe in Florida and instantly fell in love. I'm sooo happy I've found this recipe, like falling in love all over again!
ale_kiri
13th Jun, 2015
5.05
Fantastic recipe, cannot fault it! I used some cod in addition to prawns and it worked very well :)
joktattie
10th Aug, 2016
What a splendid idea!
KsenijaB
10th Jun, 2015
5.05
Excellent dish. Also works with fish cut in small pieces. And fresh tomatoes can be substituted with a small can of peeled and deseeded ones - saves time.
lseastwood
18th May, 2015
5.05
Delicious, easy and surprisingly light for a cream based sauce. Will make again
justhorses
17th May, 2015
5.05
Absolutely delicious. Added some tomato puree but other than that I stuck to the recipe.
warvik
14th May, 2015
5.05
Fantastic recipe, husband and I inhaled it far too fast. Only changes I made was to substitute the coconut oil for normal cooking oil and add a squirt of tomato paste to add a bit more depth to the sauce. As a previous commenter suggested, we had it with the coconut toasted rice from the sidebar and it's a really great combination.
catie74
5th May, 2015
Delicious. I halved the recipe as only 2 of us but also added a couple of scallops each. Great served with rice or cauliflower rice
lobsterpot1
19th Feb, 2015
3.8
My partner loved this. I found it a bit heavy going.

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CCiaran
2nd Sep, 2016
3.8
Not a bad rendition but to be called Bahian this dish should include Dendé palm oil specific to the region which gives it a very distinct taste (I have found it in the back aisles of some Asian stores). Also, would not marinate the prawns in lime juice for an hour, they will be completely over cooked. 10 mins at most and add at the very end of cooking. The dish would be greatly improved with the addition of some white fish and is traditionally served with pirou.
Eduardo curi
12th Aug, 2016
This recipe might taste good but definately is not authentic. Orange palm oil is mandatory in Bahia stews. In authentic brazilian cuisine we don´t use paprika either. This is a truly authentic recipe for another style of moqueca that comes from Espirito Santo, a state neighbouring Bahia: Moqueca Capixaba Fish stew from Espírito Santo Ingredients 1 seawater fish cut up transversaly in pieces 1'' thick (postas) 2 onions 2 tomatoes 1 tsp colorau Salt and black pepper Chile (optional) Coriander for garnish Juice of one lime For the pirão Fish´s head 2 cloves garlic Onion Colorau Salt and pepper Cassava flour Oil Method 30 minutes before cooking, season fish with salt and lime In a small sauce pan, stir fry the garlic, onion and colorau Add salt and put the head in Cover with boiling water and cook for 40/60 minutes Take the head off the water, remove and reserve the meat from it Strain the water and discard solids, returning the meat to the remaining liquid, reserve In a clay pot or a heavy saucepan layer the sliced onion, tomato and fish until finished Sprinkle with colorau, salt and pepper, turn on the heat, cover the pan and cook until fish is done Boil the fish´s head soup and add cassava flour little by little, stirring constantly so it won´t lump until you have a creamy pirão (it hardens when cool, beware) Serve with white rice