Moqueca: Brazilian Fish Stew

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.​
• Flavorful and Aromatic: A harmonious blend of spices, herbs, and creamy coconut milk.​
• Versatile: Easily adaptable with different types of seafood or vegetables.​
• Nutritious: Packed with protein and healthy fats.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fish: 800g (approximately 1.75 lbs) firm white fish fillets (such as halibut or cod)​
• Coconut Oil: 2 tablespoons​
• Onion: 1 large, diced​
• Garlic: 3 cloves, minced​
• Bell Peppers: 1 red and 1 yellow, sliced​
• Tomatoes: 2 large, diced​
• Jalapeño: 1, seeded and minced (optional, for heat)​
• Coconut Milk: 400ml (1 can) full-fat​
• Seafood Stock: 1 cup
• Lime: Zest and juice of 1​
• Paprika: 1 teaspoon​
• Cayenne Pepper: ¼ teaspoon (adjust to taste)​
• Salt and Black Pepper: To taste​
• Fresh Cilantro: Chopped, for garnish​
• Cooked Jasmine Rice: For serving​

Directions

1. Prepare the Fish: Cut the fish fillets into large chunks and season with salt, black pepper, and lime juice. Set aside.​

2. Sauté Aromatics: In a large skillet or Dutch oven, heat coconut oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic, sliced bell peppers, and jalapeño (if using). Sauté for another 3-4 minutes until softened.​

3. Add Tomatoes and Spices: Stir in diced tomatoes, paprika, and cayenne pepper. Cook for 2 minutes until tomatoes begin to soften.​

4. Pour in Liquids: Add coconut milk and seafood stock to the skillet. Bring to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.​

5. Cook the Fish: Gently submerge the seasoned fish chunks into the simmering stew. Cover and cook for 5-7 minutes, or until the fish is opaque and cooked through.​

6. Finish with Lime and Cilantro: Stir in lime zest and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh cilantro.​

7. Serve: Ladle the moqueca over bowls of cooked jasmine rice. Serve with lime wedges on the side.​

Servings and Timing

• Servings: 4​
• Prep Time: 10 minutes​
• Cooking Time: 20 minutes​
• Total Time: 30 minutes​
• Calories: Approximately 400 kcal per serving​

Variations

• Seafood Mix: Incorporate shrimp, scallops, or mussels alongside the fish.​
• Vegetarian: Substitute fish with hearty vegetables like eggplant or tofu.​
• Spice Level: Adjust the heat by adding more or less jalapeño and cayenne pepper.​
• Herbs: Try adding fresh basil or parsley for a different flavor profile.​

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.​
• Freezing: Not recommended, as the texture of the fish may change upon thawing.​
• Reheating: Gently warm on the stovetop over low heat until heated through.​

FAQs

Can I use frozen fish?

Yes, but ensure it’s fully thawed and patted dry before cooking to prevent excess water in the stew.​

What can I substitute for coconut milk?

For a different flavor, use heavy cream or a nut-based milk, though it will alter the traditional taste.​

Is moqueca spicy?

It has a mild heat, but you can adjust the spiciness by modifying the amount of jalapeño and cayenne pepper.​

What type of rice is best served with moqueca?

Fragrant jasmine rice complements the flavors well, but any long-grain white rice will work.​

Can I add other vegetables?

Absolutely! Okra, zucchini, or spinach can be excellent additions.​

How do I thicken the stew if it’s too thin?

Let it simmer uncovered for a few more minutes to reduce the liquid.​

Can I make moqueca ahead of time?

It’s best enjoyed fresh, but you can prepare the base ahead and add the fish when reheating.

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