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Easy prep
Dairy Free
Gluten Free

Brazilian Cod Moqueca

with Vinagrete Salsa

Cooking time

20 minutes




650 /serving

Moqueca is a traditional Brazilian fish stew, made with saltwater fish in a garlicky, tomato-based broth with lots of onion and fresh cilantro. The types of fish or seafood used vary by region; we’ve opted for light, flaky cod fillets and butternut squash for nutrition and colour. Let it all simmer in the tomato broth and spoon over jasmine rice, topped with some extra vinagrete, or tomato-cilantro salsa, for an extra burst of freshness and texture.

We will send you:

  • 2 Cod fillets
  • 25g Diced onions
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 1 Lemon
  • 2 Tomatoes
  • 100g Diced butternut squash
  • 30ml Tomato paste
  • 30g Vegetable demi-glace
  • 165ml Coconut milk
  • 225g Pre-cooked jasmine rice
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Fish, Sulphites

You will need:

Large high-sided pan
Medium pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
34 g
Saturated Fat
13 g
1080 mg
Total Carbs
60 g
9 g
28 g
4 g
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Make the moqueca
In a large high-sided pan, heat a drizzle of oil on medium-high. Add the butternut squash, ¾ of the onions and ⅔ the garlic. Cook, stirring frequently, 2 to 3 minutes, until onions have softened. Add ½ the spice blend, tomato paste and demi-glace and cook, stirring frequently, for 1 minute. Add ½ cup of water (double for 4 portions) and the coconut milk (shaking the can before opening) and stir to combine. Reduce the heat to medium and cook, stirring frequently, 7 to 9 minutes until reduced slightly and thickened; season with S&P.
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Mise en place
While the moqueca cooks, juice the lemon. Small dice the tomatoes.
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Make the salsa
While the moqueca cooks, in a small bowl, combine as many of the remaining onions and as much of the remaining garlic as you’d like. Add 1 tbsp of olive oil (double for 4 portions), ½ the cilantro (roughly chop all the cilantro leaves and stems before adding) and the tomatoes. Add as much lemon juice as you’d like and season with S&P.
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Cook the fish
In a medium pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
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Finish & serve
To the pan of moqueca, add the remaining cilantro; stir to combine and season with S&P. Using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. Divide the rice between your bowls. Top with the moqueca and cod. Garnish the cod with the salsa. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.