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25 MIN


Serving amount:
  • 2 salmon fillets
  • 1 coconut cream pack
  • 1 jasmine rice sachet
  • 1 cashews pack
  • 1 tomato sugo
  • 1 ATLAS Brazilian spice mix
  • 1 capsicum
  • 1 lime
  • 1 long red chilli
  • 1 red onion
  • 2 garlic cloves
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, pepper

Allergens: Onion, garlic, fish, nuts (cashews)

Specialised equipment: Peeler 

Chef's note: Moqueca is a Brazilian seafood dish, influenced by Portuguese immigrants, traditionally made in a terracotta casserole dish. It is often made with prawns or fish, tomato, lime and coconut. 

* Use half the lime, coconut milk and onion provided. 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Cut the onion* and capsicum into a 2cm dice. Remove most of the lime* zest using a peeler and juice the lime. Thinly slice the chilli into rounds. Thinly slice 1 garlic* clove per person. Finely chop 1 teaspoon per person of coriander* roots and stems. Pick some of the coriander leaves.

2. Skin the salmon 

Lay the fish skin side down on a chopping board. Cut through the cross section while keeping the skin intact. Gently slide your knife between the skin and the flesh, discard the skin and cut each piece in half again. Each fillet of salmon should give you 4 pieces.

3. Cook the rice

Bring a saucepan of water to the boil. Wash the rice 3 times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve.

4. Marinate the salmon

Meanwhile, place the salmon in a bowl with the lime juice, lime zest, a pinch of salt and a large pinch of pepper. Set aside to marinate for 5 minutes.

5. Make the soup base

Heat a splash of oil in a saucepan over medium heat. Add the onion, capsicum and some of the chilli. Cook, stirring, for 2 minutes or until softened. Add the tomato polpa, garlic, coriander root and most of the spice mix. Cook for 3 minutes or until thickened slightly.

6. Add the coconut milk and salmon

Remove the lime zest from the salmon. Stir in the coconut milk*, salmon and marinating juices into the soup. Reduce heat, cover and poach the salmon for 3 minutes or until just cooked. Add water if needed and season to taste.

7. Crush the cashews

Meanwhile, finely crush the cashews. You can keep the cashews in the sachet and gently crush them using the base of a cup.

8. To serve

Divide the stew into serving bowls, top with the remaining spice mix, coriander leaves, cashews and any remaining chilli to taste. Serve with the rice.