Brazilian Moqueca
Seafood Soup
Instructions
1 Prep
Chop the cod fillet into bite-size pieces. Drain the prawns on kitchen paper. Set both aside. Peel and chop the onion and garlic. De-seed and chop the peppers.
2 Fry base
Heat a drizzle of oil in a large pot over a medium heat. Fry the onion, garlic and bell peppers with a pinch of salt for 5 min. Add the paprika powder and a pinch of chipotle (spicy!) and cook for 1-2 min.
3 Simmer
Add the chopped tomatoes, measured water, vegetable stock cube, fish sauce and coconut milk. Cover and simmer for 10-15 min.
4 Finish
After 15 min, add the cod and prawns. Cook for 2-3 min further. Remove the soup from the heat. Season with salt and pepper to taste. Finish with a generous squeeze of lime juice.
5 Toppings
Meanwhile, trim and chop the spring onions. Slice the chillis.
6 Serve
Divide the soup among bowls and top with the sliced red chilli (spicy!) and spring onion.
Tips for fussy eaters
Pick out some of the flavourful seafood and serve it over rice with fresh vegetables on the side.
Pro tip
Don't add the fish or prawns until the very end. This way, you won't end up overcooking them.
Think Brazilian tunes, beaches and carnival in a bowl!
Cooking Time: 25 min
Cals 554 · Prot 41 · Carbs 45 · Fat 27
Dairy-Free
Ingredients
Soup
To serve
Think Brazilian tunes, beaches and carnival in a bowl!
Cooking Time: 25 min
Cals 554 · Prot 41 · Carbs 45 · Fat 27
Dairy-Free
Instructions
1 Prep
Chop the cod fillet into bite-size pieces. Drain the prawns on kitchen paper. Set both aside. Peel and chop the onion and garlic. De-seed and chop the peppers.
2 Fry base
Heat a drizzle of oil in a large pot over a medium heat. Fry the onion, garlic and bell peppers with a pinch of salt for 5 min. Add the paprika powder and a pinch of chipotle (spicy!) and cook for 1-2 min.
3 Simmer
Add the chopped tomatoes, measured water, vegetable stock cube, fish sauce and coconut milk. Cover and simmer for 10-15 min.
4 Finish
After 15 min, add the cod and prawns. Cook for 2-3 min further. Remove the soup from the heat. Season with salt and pepper to taste. Finish with a generous squeeze of lime juice.
5 Toppings
Meanwhile, trim and chop the spring onions. Slice the chillis.
6 Serve
Divide the soup among bowls and top with the sliced red chilli (spicy!) and spring onion.
Tips for fussy eaters
Pick out some of the flavourful seafood and serve it over rice with fresh vegetables on the side.
Pro tip
Don't add the fish or prawns until the very end. This way, you won't end up overcooking them.
Ingredients
Soup
To serve
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