Moqueca Brazilian Fish Stew

Moqueca Brazilian Fish Stew

A delightful and aromatic Brazilian fish stew featuring fresh fish, coconut milk, and vibrant vegetables, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Brazilian, Latin American

Calories: 350

Ingredients Method Notes

Ingredients

Fish and Marinade

2 pounds fish fillets (such as snapper or mahi-mahi) Use fresh fish for the best flavor.
2 limes juiced Freshly squeezed juice is recommended.
Salt to taste salt Adjust based on preference.
Pepper to taste pepper Adjust based on preference.

Vegetables and Base

2 tablespoons olive oil For sautéing.
1 onion, chopped Adds sweetness to the stew.
4 cloves garlic, minced Enhances flavor.
1 bell pepper, chopped bell pepper Use any color.
2 tomatoes, chopped tomatoes Fresh tomatoes improve taste.

Sauce

1 can (14 oz) coconut milk Full-fat for richer flavor.
1/2 cup chopped cilantro Adds freshness.
1 tablespoon dendê oil (optional) Traditional flavor but optional.

Method

Preparation

Marinate the fish fillets with lime juice, salt, and pepper for about 30 minutes.

Cooking

Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic, sautéing until the onion is translucent.
Stir in the bell pepper and tomatoes, cooking until softened.
Add the marinated fish and cook for about 5 minutes, until starting to cook through.
Pour in the coconut milk and simmer for 15-20 minutes until the fish is cooked through and the flavors meld.
Stir in cilantro and dendê oil before serving.

Notes

Serve hot over rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Adjust spices as preferred.