Moqueca (Brazilian Fish Stew)
An impressive and easy Brazilian fish stew, moqueca can use any fish that's available and is flavored with coconut milk, peppers and bright lime zest.
Servings: 4 servings
Calories: 764kcal
Equipment
Ingredients
Fish Stew
- 2 tablespoons coconut oil
- 2 tablespoons Olive oil
- ½ yellow onion diced
- 1 jalapeno diced (seeds removed if too spicy)
- 1 red bell pepper seeds removed and sliced
- 1 yellow bell pepper seeds removed and sliced
- 2 cloves garlic finely chopped
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne add more if preferred
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
- 2 vine tomatoes chopped, with their juices (or 1 13 ounce can chopped tomatoes)
- 2 cups seafood stock or vegetable stock
- 13 ounce can coconut milk full fat
- 1 lime zested + lime cut into wedges
- 2 green onions chopped, for garnish
Brazilian Rice
- ½ yellow onion diced
- 1 garlic clove finely chopped
- 1 cup jasmine rice washed and rinsed
- 2 cups vegetable stock
- ½ teaspoon kosher salt to taste
Instructions
- Moqueca (Brazilian Fish Stew)
- Bring a large pot top medium heat and add the coconut oil and olive oil. once melted, add the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.
- Add the chopped garlic, paprika and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.
- Add chopped tomatoes with their juices and stir everything together and cooking for another 2-3 minutes so the tomatoes can release their juices and soften.
- Use paper towels to pat the fish dry and season with salt and pepper and lay the fish on top of the vegetables.
- Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.
- Cover the pot with a lid, leaving a small opening for liquid to evaporate and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
- Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.
Brazilian Rice
- Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and saute until lightly caramelized, about 3-5 minute.
- Add the jasmine rice and saute so all of the rice is coated with the infused oil.
- Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
- Once done, fluff the rice with a fork and serve with moqueca.
Notes
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- Sweat the vegetables. When sautéing the onion and peppers, cook until the vegetables just begin to soften but don't turn brown.
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- Don't over-stir the moqueca. Once the fish and liquid is in, give the stew a gentle stir, then leave it alone so the fish stays intact.
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- Let it simmer. Bring the moqueca to a good simmer, but not boiling so the fish gently cooks.
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- Don't overcook the fish. Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes but more delicate shrimp only need 5-7 minutes.
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- Taste and adjust. Add more lime juice or more spice if preferred.
Nutrition
Calories: 764kcal | Carbohydrates: 56g | Protein: 50g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1877mg | Potassium: 1718mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2255IU | Vitamin C: 119mg | Calcium: 136mg | Iron: 4mg