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Moqueca Brazilian Fish Stew

A vibrant and flavorful Brazilian fish stew featuring tender pieces of white fish in a luscious coconut milk broth with aromatic herbs and spices.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Brazilian, Seafood
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 lbs white fish (such as snapper or cod) Choose firm fish to prevent breaking apart during cooking.
  • 1 large lime (juiced) Fresh lime juice gives the best flavor.
  • Salt and pepper to taste Season the fish well.
For the Stew
  • 2 tablespoons olive oil
  • 1 large onion (sliced)
  • 1 large bell pepper (sliced)
  • 2 cloves garlic (minced)
  • 1 can coconut milk Use full-fat for richer flavor.
  • 2 medium tomatoes (diced)
  • 1 bunch fresh cilantro (chopped) Reserve some for garnish.
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (optional) Adjust to taste.

Method
 

Preparation
  1. Marinate the fish with lime juice, salt, and pepper for about 30 minutes.
Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, bell peppers, and garlic, and sauté until soft.
  3. Stir in the tomatoes and cook for another 5 minutes.
  4. Add the marinated fish to the pot, followed by the coconut milk, paprika, and cayenne pepper.
  5. Bring to a gentle simmer and cook for about 15 minutes, until the fish is cooked through.
  6. Stir in fresh cilantro just before serving.
  7. Serve hot, traditionally with rice.

Notes

Allow the stew to cool completely before refrigerating for up to 3 days. It can be frozen for up to 2 months. When reheating, add a splash of water if necessary to regain creamy consistency.
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