Name: Moqueca (Brazilian Fish Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 jalapeño, diced (seeds removed for less heat); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 cloves garlic, finely chopped; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pounds cod (or firm white fish), cut into 1–2 inch pieces; 2 vine tomatoes, chopped (or 1 can chopped tomatoes, 13 oz); 2 cups seafood stock (or vegetable stock); 1 (13 oz) can full-fat coconut milk; 1 lime (zest and wedges for serving); 2 green onions, chopped (for garnish); 1/2 yellow onion, diced; 1 clove garlic, finely chopped; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; 1/2 teaspoon kosher salt (or to taste); 1 tablespoon olive oil

Moqueca (Brazilian Fish Stew)

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A rich and comforting coconut-based fish stew with bold spices, sweet peppers, and fresh lime—this classic Brazilian moqueca is perfect over fluffy jasmine rice.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course, Stew
Method: Simmered
Cuisine: Brazilian
Diet: Gluten Free

Ingredients

For the Moqueca:

2 tablespoons coconut oil

2 tablespoons olive oil

1/2 yellow onion, diced

1 jalapeño, diced (seeds removed for less heat)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 cloves garlic, finely chopped

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper (adjust to taste)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 pounds cod (or firm white fish), cut into 1–2 inch pieces

2 vine tomatoes, chopped (or 1 can chopped tomatoes, 13 oz)

2 cups seafood stock (or vegetable stock)

1 (13 oz) can full-fat coconut milk

1 lime (zest and wedges for serving)

2 green onions, chopped (for garnish)

For the Brazilian Rice:

1/2 yellow onion, diced

1 clove garlic, finely chopped

1 cup jasmine rice, washed and rinsed

2 cups vegetable stock

1/2 teaspoon kosher salt (or to taste)

1 tablespoon olive oil

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Instructions

Make the Moqueca:

In a large pot, heat coconut oil and olive oil over medium heat. Sauté the diced onion and jalapeño for 2–3 minutes until soft.

Add bell peppers and cook another 2–3 minutes.

Stir in garlic, paprika, and cayenne, sautéing for 1–2 minutes until fragrant.

Add chopped tomatoes and their juices, cooking for 2–3 minutes until softened.

Pat the fish dry and season with salt and pepper. Gently lay it over the vegetables.

Pour in coconut milk and seafood stock, add lime zest, and season again to taste. Stir gently to avoid breaking the fish.

Cover with a lid slightly ajar and simmer for 10–15 minutes, until fish is cooked through and flavors meld.

Remove from heat. Taste and adjust seasoning. Garnish with green onions and serve with lime wedges over rice.

Make the Brazilian Rice:

In a medium pot, heat olive oil over medium. Sauté diced onion until caramelized, about 3–5 minutes.

Add rice and stir to coat in the oil.

Pour in vegetable stock, season with salt, and bring to a boil.

Lower heat to simmer, cover, and cook for about 20 minutes until liquid is absorbed.

Fluff rice with a fork and serve with the stew.

Notes

Moqueca can also be made with shrimp or a mix of seafood.

For extra flavor, finish with a few dashes of hot sauce or fresh cilantro.

Use a clay pot for a more traditional presentation.

Find it online: https://allrecipesmade.com/moqueca-brazilian-fish-stew/