Description
Brazilian Fish Stew (Moqueca) is a vibrant and aromatic seafood dish made with tender white fish, coconut milk, and a mix of fresh vegetables and spices. This tropical Brazilian recipe is perfect for any occasion, offering a rich combination of smoky, zesty, and creamy flavors. Easy to prepare, healthy, and customizable, Moqueca is sure to be a crowd-pleaser, whether you’re serving it for a weeknight dinner or a special event.
Ingredients
For the Fish:
2 pounds firm white fish (cod, halibut, black cod, sea bass, or tilapia)
Juice from 1 lime
2 garlic cloves, grated or finely chopped
1/2 teaspoon Kosher salt
For the Sauce:
2 tablespoons olive oil
1 medium yellow or red onion, thinly sliced
Kosher salt and freshly ground pepper
1 green bell pepper, diced or thinly sliced
1 red bell pepper, diced or thinly sliced
1 red chili, chopped in half or diced (optional, or use crushed red pepper flakes)
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons dendê oil (red palm oil), divided (*see notes)
3 small/medium-sized tomatoes (about 1 pound), chopped or 2 cups canned crushed tomatoes
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
1/2 cup fish or chicken stock (chicken stock is commonly used)
1 14-oz can full-fat coconut milk (stirred)
½ cup chopped fresh cilantro (or green onions/parsley)
Lime wedges for serving
Instructions
- Marinate the Fish: Pat the fish dry and cut into large chunks. Place in a bowl and marinate with lime juice, garlic, and salt for 15-30 minutes.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, season with a pinch of salt, and sauté until translucent (about 3 minutes). Add the green pepper, red pepper, chili, and garlic, cooking for an additional 3 minutes.
- Build the Sauce: Stir in tomato paste and 1 tablespoon of dendê oil (if using). Add the tomatoes, 1/2 teaspoon salt, black pepper, paprika, cumin, and coriander. Cook for 2-3 minutes until the tomatoes soften.
- Simmer the Sauce: Deglaze the pan with stock and pour in coconut milk. Simmer over low heat, stirring occasionally, for 3-4 minutes until the sauce thickens. Stir in the remaining tablespoon of dendê oil (if using).
- Cook the Fish: Gently add the fish pieces to the sauce, spooning sauce over the fish. Cook for 3-4 minutes or until the fish is cooked through. Taste and adjust seasoning as needed.
- Finish and Serve: Stir in chopped cilantro. Serve the stew over white rice and garnish with lime wedges.
Notes
- Dendê oil is a key ingredient in authentic Moqueca, but you can substitute it with coconut oil or olive oil.
- For a spicier version, increase the amount of chili or add crushed red pepper flakes.
- Moqueca can be made ahead and stored in the fridge for up to 2-3 days.
- Use firm white fish like cod, tilapia, or halibut, which hold up well in cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
