Moqueca is a traditional Brazilian fish stew, a vibrant and aromatic dish known for its rich flavors and creamy texture, often made with coconut milk and dendê oil. This delightful one-pot meal is simple to prepare yet delivers complex, satisfying tastes perfect for any occasion.
Brazilian Moqueca Fish Stew
Moqueca is a traditional Brazilian fish stew, a vibrant and aromatic dish known for its rich flavors and creamy texture, often made with coconut milk and dendê oil. This delightful one-pot meal is simple to prepare yet delivers complex, satisfying tastes perfect for any occasion.
Ingredients
- 1.5 lb firm white fish fillets cut into 2-inch pieces (e.g.
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper plus more to taste
- 2 tbsp lime juice freshly squeezed
- 1 tbsp dendê oil or olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 2 medium tomatoes diced
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup fish broth or water
- 0.5 cup fresh cilantro chopped
Instructions
- Pat fish fillets dry and season with 1 teaspoon salt, 0.5 teaspoon pepper, and lime juice. Set aside to marinate for 15 minutes.
- In a large, deep skillet or Dutch oven, heat the dendê oil (or olive oil) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and bell peppers (red and green). Cook for another 5-7 minutes, until the peppers begin to soften.
- Add the diced tomatoes and cook for 3-5 minutes, allowing them to release their juices.
- Pour in the coconut milk and fish broth. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low.
- Carefully add the marinated fish fillets to the pan, ensuring they are submerged in the liquid. Cover the pan and simmer gently for 10-15 minutes, or until the fish is cooked through and tender.
- Taste and adjust seasoning if necessary.
- Garnish generously with fresh chopped cilantro before serving. Serve hot with rice or desired accompaniments.
Notes
For an authentic touch, use dendê oil, but if unavailable, a mix of olive oil and a pinch of paprika can be a substitute for color. Serve with steamed white rice, farofa (toasted cassava flour), or crusty bread to soak up the delicious broth. Best made with firm white fish like cod, snapper, or halibut. You can also add shrimp or other seafood.
