Moqueca: Brazilian Fish Stew
Moqueca is a vibrant and flavorful Brazilian fish stew, originating from coastal regions. It features firm white fish simmered in a rich broth of coconut milk, fresh tomatoes, bell peppers, onions, garlic, cilantro, and often a touch of lime. This comforting dish is known for its creamy texture and aromatic spices, making it a beloved staple in Brazilian cuisine.
Ingredients
- 1.5 lb firm white fish such as cod
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or dendê oil if available
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium tomato diced
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fish broth or vegetable broth
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Season the fish chunks generously with salt and black pepper.
- Heat olive oil (or dendê oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and sliced bell peppers. Cook for another 5-7 minutes until the peppers are slightly tender.
- Add the diced tomato, full-fat coconut milk, and fish broth to the pot. Bring the mixture to a gentle simmer, stirring occasionally.
- Carefully add the seasoned fish chunks to the simmering liquid. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking to keep the fish tender.
- Stir in the fresh cilantro and lime juice. Taste and adjust seasoning as needed, adding more salt or pepper if desired.
- Serve the Moqueca hot, traditionally over white rice, and garnish with extra fresh cilantro.
Notes
For an authentic Bahian touch, add 1-2 tablespoons of dendê oil (palm oil) along with or in place of olive oil. Moqueca is traditionally served hot over white rice, but it also pairs wonderfully with fresh crusty bread. You can also experiment with other seafood like shrimp or mussels. Do not overcook the fish; it should be just flaky.