Description
Brazilian Fish Stew (Moqueca) is a vibrant and aromatic seafood stew featuring firm white fish simmered in a rich coconut milk broth infused with lime, garlic, jalapeño, and a blend of spices. This comforting and flavorful dish pairs perfectly with rice or quinoa, making it an ideal family meal that bursts with tropical flavors.
Ingredients
Fish
- 1 – 1 1/2 pounds firm white fish (Halibut, Black Cod, Sea Bass), cut into 2-inch pieces
- 1/2 teaspoon salt
- 1 lime, zest and juice (use half the zest and 1 tablespoon juice for marinating, save rest for finishing)
Stew/Sauce
- 2-3 tablespoons coconut oil or olive oil (or Dende – Brazilian Red Palm oil for 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, roughly chopped
- 1/2 jalapeño, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin (or whole seeds)
- 1 cup fish or chicken stock
- 1 1/2 cups tomatoes, diced (preferably fresh)
- 1 (14-ounce) can coconut milk (liquid and solids)
- Salt, to taste
- 1/2 cup chopped cilantro, scallions, or Italian parsley
- Squeeze of lime, for finishing
To Serve
- Cilantro rice, basmati rice, black rice, or everyday quinoa
- Optional: drizzle of olive oil
Instructions
- Prepare the Fish: Rinse and pat dry the fish pieces. Place them in a bowl and add 1/2 teaspoon salt, zest from half the lime, and 1 tablespoon lime juice. Gently massage to coat evenly and set aside to marinate.
- Sauté Vegetables: In a large sauté pan, heat the oil over medium-high heat. Add the diced onion and 1/2 teaspoon salt, cooking for 2-3 minutes until softened. Reduce heat to medium, then add diced carrot, red bell pepper, garlic, and jalapeño. Cook for another 4-5 minutes until vegetables begin to soften.
- Add Spices and Simmer: Stir in tomato paste, paprika, and ground cumin. Pour in fish or chicken stock and mix well. Add the diced tomatoes, cover the pan, and let it simmer gently on medium-low heat for about 5 minutes, or until the carrots are tender.
- Add Coconut Milk and Adjust Seasoning: Pour in the canned coconut milk, stir, and taste the stew. Add more salt if needed to balance the flavors.
- Cook the Fish: Nestle the marinated fish pieces into the stew. Simmer gently for 4-6 minutes until the fish is cooked through. Spoon the flavorful coconut broth over the fish as it cooks. Fish can also be finished in a 350°F oven if preferred for thicker cuts.
- Finish and Serve: Taste again and adjust salt if necessary. Add a squeeze of lime to brighten the flavors. Serve the Moqueca over cilantro rice, basmati rice, black rice, or quinoa. Garnish with chopped cilantro or scallions and a drizzle of olive oil if desired.
Notes
- Use firm white fish with thicker cuts for best texture and to prevent falling apart.
- For traditional flavor, use Dende (Brazilian Red Palm oil) instead of olive or coconut oil.
- The stew can be served with a variety of grains such as rice (cilantro, basmati, or black) or quinoa for a gluten-free option.
- Adjust the jalapeño quantity based on your desired spice level.
- If you prefer a thicker stew, simmer longer or finish cooking the fish in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Seafood Stew
- Method: Stovetop
- Cuisine: Brazilian
