Brazilian Fish Stew - Moqueca
Ingredients
- 1 – 1 1/2 pounds firm white fish- Halibut
Black Cod, Sea Bass, thicker cuts are best
- 1/2 teaspoon salt
- one lime- zest and juice
- 2-3 tablespoons coconut or olive oil
or use Dende – Brazillian Red Palm oil for the best flavor!
- 1 onion- finely diced
red, white or yellow
- 1/2 teaspoon salt
- 1 cup carrot
diced
- 1 red bell pepper
diced
- 4 garlic cloves- rough chopped
- 1/2 jalapeno
finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
or whole seed
- 1 cup fish or chicken stock
- 1 1/2 cups tomatoes
diced, preferably fresh
- 1 14 ounce can coconut milk
liquid and solids
- more salt to taste
- 1/2 cup chopped cilantro
scallions or Italian parsley
- squeeze of lime
Directions
- 1
Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
- 2
In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
- 3
Add the coconut milk and taste and add more salt if necessary.
- 4
Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
- 5
Taste and adjust salt and squeeze with lime.
- 6
To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
- 7
Drizzle with a little olive oil if you like.
Brazilian Fish Stew - Moqueca
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About this Recipe
Transport your taste buds to the vibrant coasts of Brazil with this incredible Moqueca, a rich and aromatic fish stew that's surprisingly simple to prepare and delivers authentic, comforting flavors.
The magic of this Brazilian Fish Stew lies in its harmonious blend of fresh ingredients and aromatic spices. The rich base of creamy coconut milk, combined with the vibrant acidity of fresh tomatoes and the bright zing of lime, creates a deeply satisfying and complex flavor profile. When enhanced with Dende – Brazilian Red Palm oil, the stew develops an authentic, earthy depth that truly sets it apart, perfectly complementing the firm white fish.
You'll discover a beautifully tender, flaky fish nestled in a luxuriously creamy, subtly spicy broth. Each spoonful offers a burst of flavor, from the sweet bell peppers and carrots to the piquant garlic and jalapeno, all brought together by the warm notes of paprika and cumin. The vibrant colors promise a feast for the eyes, while the fresh cilantro, scallions, or Italian parsley sprinkled on top add a crucial bright finish, cutting through the richness and leaving you feeling nourished and completely satisfied.
Feel free to experiment with different firm white fish like halibut, black cod, or sea bass based on availability; thicker cuts are always best for holding their shape. For an extra kick, increase the finely diced jalapeno, or for a milder stew, reduce it. While Dende oil offers the most authentic flavor, coconut or olive oil work beautifully if you don't have it on hand. This naturally gluten-free dish is also dairy-free thanks to its coconut milk base.
This comforting Moqueca makes for an impressive yet effortless weeknight dinner or a delightful centerpiece for a special gathering. Serve it simply with a side of rice to soak up every last drop of the luscious broth.