Brazilian moqueca with sole and tomato salsa over steamed rice

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

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Brazilian moqueca with sole and tomato salsa over steamed rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

20–35 Minutes

If you’ve never tasted moqueca before, you’re in for a treat. Our chipotle-cashew sauce transforms juicy tomato, fragrant onion, and minced garlic into a magical base for a creamy Brazilian seafood stew.

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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.
  • ½ cup long-grain white rice
  • 1 organic yellow onion
  • 3 organic scallions
  • 1 organic Roma or other tomato
  • 1 or 2 cloves organic fresh peeled garlic
  • 1 organic lime
  • Seafood options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 10 ounces wild Gulf shrimp
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • Sunbasket chipotle-cashew sauce base (water - cashews - chipotle chiles in gluten-free adobo - nutritional yeast - kosher salt - garlic - cumin - chili powder)
  • ¼ cup coconut milk

Nutrition per serving

Calories 520, Total Fat 22g (28% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 710mg (31% DV), Total Carb. 55g (20% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (cashew, 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.

Instructions

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

2

Prep the vegetables and lime

  • Peel and thinly slice enough onion to measure 1 cup [2 cups]; set aside for the moqueca. Finely chop the remaining onion for the salsa.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the white parts for the moqueca and the green parts for the salsa.
  • Cut away the core from the tomato; coarsely chop the tomato. Divide into two equal portions, one for the salsa and one for the moqueca.
  • Finely chop, press, or grate the garlic. Measure 1 teaspoon [2 tsp] for the salsa; set aside the rest for the moqueca. 
  • Zest the lime; juice half and cut the remaining half into wedges for garnish. [Zest and juice 1 lime; cut the remaining lime into wedges.]

3

Make the tomato salsa

In a medium bowl, stir together the finely chopped onion, green parts of the scallions, half the tomato, 1 teaspoon [2 tsp] garlic, and lime zest and juice. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

4

Prep the seafood; cook the moqueca

For sole, halibut, and barramundi:

  • Pat the fish dry with a paper towel (if using barramundi, discard the skin). Cut the fish into 1-inch pieces and season lightly with salt and pepper.

 

For shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the thinly sliced onion and white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the remaining garlic, then using a spatula, move the onion, scallions, and garlic to one side of the pan.

Add the seafood to the empty side of the pan and cook, turning once, until the seafood is lightly browned but not yet cooked through, 1 to 2 minutes for shrimp, 3 to 4 minutes for sole, and 6 to 8 minutes for halibut and barramundi. Add the chipotle-cashew sauce base, coconut milk, and remaining tomato, then stir in the onion mixture. Cook, stirring occasionally, until the sauce is thickened slightly and the seafood is cooked through, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the rice to individual bowls and spoon over the moqueca. Top with the tomato salsa and serve with the lime wedges.

Kids Can!
  • Rinse the rice.
  • Measure the onion.
  • Press the garlic (if you have a press); measure the garlic.
  • Juice the lime.
  • Stir the salsa.