Moqueca de peixe e camarão
Item 1 of 1
★ ★ ★ ★ ★
4.50
This hearty one-pot fish stew is packed with fragrant herbs and spices. The fresh lime juice and fiery chilli cut through creamy coconut to create a delicately balanced sweet and sour broth. To ensure the monkfish and prawns are perfectly cooked without being overdone Marcello adds them right at the end, along with plenty of chopped coriander.
Related Recipes
Ingredients
Metric
Imperial
Fish stew
- 800g of monkfish
- 320g of tiger prawns, deveined
- 40ml of sunflower oil
- 220g of onion, sliced to 1/2 cm thickness
- 2g of cumin seeds
- 120g of red pepper, deseeded and sliced ½ cm thickness
- 8g of red chillies, deseeded and finely chopped
- 8g of green chillies, deseeded and finely chopped
- 5g of garlic, finely chopped
- 20g of ginger, finely chopped (no need to peel)
- 50g of desiccated coconut
- 400ml of coconut milk
- 280ml of double cream
- 6g of salt
- 45ml of lime juice
- 1 pinch of lime zest
- 14g of caster sugar
- 20g of cornflour
- 30ml of water, hot
To serve
- 13g of coriander, finely chopped
SAVE RECIPE
Method
1
To begin, heat the oil in a large, heavy-based saucepan and add the sliced onions and cumin seeds. Cook for 2–3 minutes, being careful not to colour the onions
- 40ml of sunflower oil
- 220g of onion, sliced to 1/2 cm thickness
- 2g of cumin seeds
2
Add the sliced red peppers and cook for a further 2–3 minutes, then stir in the chopped chillies, garlic, ginger and desiccated coconut and cook for a further 2 minutes
- 120g of red pepper, deseeded and sliced ½ cm thickness
- 8g of red chillies, deseeded and finely chopped
- 8g of green chillies, deseeded and finely chopped
- 5g of garlic, finely chopped
- 20g of ginger, finely chopped (no need to peel)
3
Pour in the coconut milk, cream, lime juice, lime zest, salt and sugar and bring to the boil. Once boiling, lower the heat and simmer for about 15–20 minutes
- 50g of desiccated coconut
- 400ml of coconut milk
- 280ml of double cream
- 6g of salt
- 45ml of lime juice
- 14g of caster sugar
- 1 pinch of lime zest
4
In a small bowl, slake the cornflour with 30ml of hot water then add to the stew, stirring continuously. The sauce should noticeably thicken
- 20g of cornflour
- 30ml of water, hot
5
Add the prawns and diced monkfish and simmer gently in the sauce for 2–3 minutes. Sprinkle over the coriander and serve immediately
- 800g of monkfish
- 320g of tiger prawns, deveined
- 13g of coriander, finely chopped
First published in 2016
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026