Brazilian fish moqueca over sweet potato mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brazilian fish moqueca over sweet potato mash

Brazilian fish moqueca over sweet potato mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Our version of moqueca, or Brazilian seafood stew, features flaky white fish and a bright tomato-based broth—all spooned over a rich coconut milk–sweet potato mash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic purple sweet potato
  • 1 organic lime
  • 1 cup coconut milk
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • 2 ounces roasted red peppers
  • 2 ounces organic grape or cherry tomatoes
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 580, Total Fat 39g (50% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 290mg (13% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the sweet potato mash

  • Peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a medium sauce pot, combine the sweet potato and coconut milk. Bring to a boil, then reduce to a vigorous simmer and cook until tender, 8 to 10 minutes. Remove from the heat and add 1 teaspoon [2 tsp] lime juice. Using the back of a spoon or a masher, mash the potato until smooth. Season to taste with salt and pepper and stir in 1 teaspoon [2 tsp] oil. Cover and keep warm. While the sweet potatoes are cooking, prepare the moqueca ingredients.


Prep the moqueca ingredients

Prep and cook instructions are identical for both fish options.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [1 TBL].
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Cut the tomatoes in half.
  • Pat the fish dry with a paper towel; cut the fish into 1-inch pieces and season lightly with salt and pepper.


Cook the moqueca

In a large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Stir in the garlic and white parts of the scallions and cook until fragrant, about 30 seconds. Add the roasted red peppers, tomatoes, ¼ cup [½ cup] water, and as much sambal oelek as you like and cook, using the back of a spoon to gently crush the tomatoes, until softened, 3 to 4 minutes.
Add the fish, cover, and cook until the fish is opaque and flaky, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the sweet potato mash to individual plates and top with the fish moqueca. Garnish with the green parts of the scallions and serve with the lime wedges.
Kids Can!
  • Juice the lime.
  • Combine the sweet potato and coconut milk in a pot.
  • Press the garlic (if you have a press).
  • Measure the water for the moqueca.
  • Garnish with the scallions.