Moqueca is a vibrant and flavorful Brazilian fish stew, renowned for its rich coconut milk base, colorful bell peppers, and fresh seafood. This hearty dish, often simmered gently, offers a taste of Brazil’s coastal culinary traditions.
Classic Brazilian Moqueca
Moqueca is a vibrant and flavorful Brazilian fish stew, renowned for its rich coconut milk base, colorful bell peppers, and fresh seafood. This hearty dish, often simmered gently, offers a taste of Brazil's coastal culinary traditions.
Ingredients
- 1.5 lb firm white fish fillets such as cod or snapper
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion sliced
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup fish or vegetable broth
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
- 1 lime juice for serving
Instructions
- 1. Season the fish pieces evenly with salt and black pepper. Set aside while you prepare the vegetables.
- 2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until it softens and becomes translucent, about 5-7 minutes.
- 3. Stir in the minced garlic and all the sliced bell peppers. Continue to cook for another 5-7 minutes until the vegetables are tender-crisp.
- 4. Add the diced tomatoes (including their juice), full-fat coconut milk, and fish or vegetable broth to the pot. Bring the mixture to a gentle simmer, stirring occasionally.
- 5. Carefully arrange the seasoned fish pieces into the simmering sauce. Reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough.
- 6. Gently stir in the chopped fresh cilantro and parsley into the stew.
- 7. Serve the Moqueca hot, garnished with extra fresh cilantro if desired, and a generous squeeze of fresh lime juice to brighten the flavors. Enjoy with white rice.
Notes
For an authentic Moqueca Baiana, add 1-2 tablespoons of dendê oil (red palm oil) when sautéing the aromatics, and consider adding cooked shrimp in the last 5 minutes of cooking. Serve with white rice and farofa (toasted cassava flour) for a complete Brazilian experience. Adjust spice levels by adding a pinch of chili flakes or a fresh chili pepper.
