Brazilian haddock moqueca & lime rice Recipe

5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Brazilian Kitchen, Seafood Recipes
Servings 2 servings
Calories 310 kcal


  • 1 x red pepper
  • 1 x yellow pepper
  • 3 x garlic cloves
  • 2 x limes
  • 3 x spring onions
  • Half full of cherry tomatoes
  • 1 x red chilli pepper
  • 2 tsp dried chilli flakes or more if you fancy
  • 200g of haddock fillets chopped into chunks
  • A handful of coriander leaves
  • 170g basmati rice
  • 1 veg stock cube
  • 50g solid coconut cream (you’ll find this in the world food isle)
  • 20g chipotle paste
  • 1tbsp sugar


  • Zest half of your lime (don’t do this too hard as you don’t want the white of the lime as it’s very bitter!) then cut the lime into half.
  • Add the zest, rice and 350ml cold water to a pot and bring to a boil on high heat for around 10 mins.
  • Squeeze one half of the lime juice into the rice and then add the lime to the pot to add lots of flavors!
  • Whilst the rice is cooking boil a kettle and heat a pan with a drizzle of oil.
  • Slice the spring onions finely, chop or grate the garlic, half the tomatoes and cut the peppers into thin strips.
  • Add your veg to the pan (leave some spring onions for the end) and cook on medium heat for around five mins.
  • Chop your coconut cream and dissolve it In a jug with 300ml boiling water, the veg stock cube, chipotle paste, sugar and the remaining juice of the halved lime.
  • Chop up your coriander leaving some leaves whole and add half to the pan.
  • Add your coconut stock and cook for 3 mins or until the sauce has thickened.
  • Add in your chilli flakes and some chopped fresh chilli.
  • Once thickened add the haddock and cook for around 5 mins.
  • Serve your rice (remove the half lime) along with the haddock.
  • Chop the other lime into 2 and garnish with the remaining coriander, spring onions, and chilli.

More Recipes

One Comment

Leave a Reply