Transport yourself to the Brazilian coast with this delightful and savory Moqueca fish stew, a mix of fresh seafood, aromatic spices, and creamy coconut milk.
Brazilian Moqueca Fish Stew Recipe
ingredients:
Fish:
- 1 (680g) firm white fish – Halibut, Black Cod, Sea Bass (thicker cuts are best)
- 1/2 teaspoon salt
- One lime – zest and juice
Stew/Sauce:
- 2-3 tablespoons coconut or olive oil (or use Dende – Brazilian Red Palm oil for the best flavor)
- 1 onion – finely diced (red, white, or yellow)
- 1/2 teaspoon salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 garlic cloves – roughly chopped
- 1/2 jalapeno, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin (or whole seed)
- 1 cup fish or chicken stock
- 1 1/2 cups tomatoes, diced (preferably fresh)
- 1 (396g) can coconut milk (liquid and solids)
- More salt to taste
- 1/2 cup chopped cilantro, scallions, or Italian parsley
- Squeeze of lime
method:
- Prepare the fish: Rinse, pat dry, and cut into 2-inch pieces. Mix with salt, lime zest, and 1 tablespoon of lime juice. Set aside.
- Heat the oil in a sauté pan and add onions with salt. Add carrots, bell pepper, garlic, and jalapeno, followed by tomato paste, spices, and stock. Add tomatoes and simmer until carrots soften.
- Mix in the coconut milk. Adjust seasoning if necessary.
- Nestle the fish into the stew, allowing it to simmer until fully cooked (4-6 minutes). You can also opt to finish the dish in a 176°C oven.
- Adjust seasoning and finish with a squeeze of lime.
- To serve: Spoon over rice, top with cilantro or scallions, another squeeze of lime, and drizzle with olive oil if desired.
Enjoy this authentic Brazilian dish in the comfort of your home!
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