Brazilian Moqueca Stew
Moqueca is a beloved Brazilian fish stew, rich with creamy coconut milk, vibrant tomatoes, fresh cilantro, and a hint of zesty lime. This comforting dish brings the warmth of Brazilian hospitality to your table.
Ingredients
- 1.5 lb firm white fish such as cod or snapper
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 large red bell pepper seeded and chopped
- 1 large green bell pepper seeded and chopped
- 2 medium tomatoes chopped
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup fish broth or water
- 0.25 cup fresh cilantro chopped
- 2 tbsp lime juice freshly squeezed
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 1 tbsp dende oil (optional
Instructions
- Pat the fish pieces dry and season lightly with salt and pepper. Set aside.
- In a large pot or Dutch oven, heat the olive oil (and dende oil, if using) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped bell peppers. Cook for another 5-7 minutes until the peppers are tender-crisp.
- Stir in the chopped tomatoes, coconut milk, and fish broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
- Carefully add the seasoned fish pieces to the simmering stew. Do not stir vigorously, to prevent breaking up the fish. Cover and cook for 8-10 minutes, or until the fish is opaque and cooked through.
- Remove the pot from the heat. Stir in the fresh cilantro and lime juice. Taste and adjust seasoning as needed.
- Ladle the Moqueca into bowls. Garnish with extra fresh cilantro and serve immediately with white rice or crusty bread.
Notes
Serve hot with fluffy white rice or crusty bread to soak up the delicious sauce. For a richer flavor, use a touch of dende oil (palm oil) in addition to olive oil. You can also add shrimp or other firm white fish for variation.