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Brazilian Fish Stew

Moqueca (Brazilian Fish Stew) Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb firm white fish fillets, cut into 2-inch pieces
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 bell peppers (1 red, 1 yellow), sliced
  • 2 medium tomatoes, diced
  • 2 Tbsp dendê oil
  • 2 Tbsp olive oil
  • 1 cup fish stock or water
  • ¼ cup fresh lime juice
  • 1 small bunch fresh cilantro, chopped, plus extra for garnish
  • 1 tsp kosher salt, plus more to taste
  • Freshly ground black pepper

Method
 

  1. Heat olive oil in a large pot over medium-high. Sauté onion until softened, about 5 minutes. Add garlic and peppers, cook 2 minutes.
  2. Stir in tomatoes, coconut milk, stock, dendê oil, and salt. Bring to a simmer and cook uncovered for 10 minutes.
  3. Season fish with a pinch of salt and pepper. Nestle fish into the broth, cover, reduce heat to low, and cook until opaque, 5 to 7 minutes.
  4. Remove pot from heat. Add lime juice and cilantro, nudging the fish gently to distribute. Let sit 1 minute.
  5. Ladle into bowls, garnish with more cilantro, and serve immediately with rice.

Notes

If you can’t find dendê oil, the stew still works beautifully with annatto oil or a mix of neutral oil and a pinch each of paprika and turmeric. The broth is wonderfully rich on its own, so make extra to spoon over rice.