Name: Moqueca (Brazilian Fish Stew) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; ½ yellow onion, diced; 1 jalapeño, 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 pepper (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 full-fat coconut milk; 1 lime, zested + lime cut into wedges; 2 green onions, chopped (for garnish); 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); 1 tablespoon olive oil (for sautéing)

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Introduction

Moqueca is a vibrant Brazilian fish stew known for its rich coconut and tomato base, brightened with lime and fresh peppers. This comforting dish pairs perfectly with fluffy jasmine rice, making it a delightful meal that brings warmth and flavor to your table.

A white shallow bowl holds a rich, creamy orange soup with visible pieces of white fish, red bell pepper slices, and small yellow vegetable chunks floating in it. The surface is garnished with chopped green onions and fresh cilantro leaves scattered on top. Two small lime wedges rest on the edge of the soup near the center, adding a hint of green. In the background, blurred out, there is a white bowl with white rice topped with chopped green onions, and a small dark bowl with lime wedges visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil
2 tablespoons olive oil
½ yellow onion, diced
1 jalapeño, 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 juices (or 1 13-ounce can chopped tomatoes)
2 cups seafood stock or vegetable stock
13-ounce can full-fat coconut milk
1 lime, zested and cut into wedges
2 green onions, chopped (for garnish)
½ yellow onion, diced (for rice)
1 garlic clove, finely chopped (for rice)
1 cup jasmine rice, washed and rinsed
2 cups vegetable stock (for rice)
½ teaspoon kosher salt, to taste (for rice)

Instructions

Step 1: In a large pot over medium heat, melt coconut oil and olive oil. Add the diced onion and jalapeño, sauté for 2-3 minutes until softened.
Step 2: Add the sliced red and yellow bell peppers. Continue to sauté for another 2-3 minutes until they begin to soften.
Step 3: Stir in chopped garlic, sweet paprika, and cayenne. Cook for 1-2 minutes so the garlic softens and spices release their aroma.
Step 4: Add chopped tomatoes with their juices, stirring and cooking for 2-3 minutes to let the tomatoes soften and release their juices.
Step 5: Pat the fish pieces dry with paper towels, season with salt and black pepper, then lay them gently over the vegetable mixture in the pot.
Step 6: Pour in the coconut milk and seafood or vegetable stock. Add the lime zest and season with additional salt and pepper. Stir the liquid gently without disturbing the fish.
Step 7: Cover the pot with a lid, leaving a small gap for steam to escape. Bring to a simmer and cook for 10-15 minutes until the fish is just cooked through and the broth has slightly reduced.
Step 8: While the stew simmers, prepare the Brazilian rice. Heat a small pot over medium heat and add olive oil. Sauté the diced onion until lightly caramelized, about 3-5 minutes.
Step 9: Add the finely chopped garlic and jasmine rice to the pot. Stir to coat the rice with the flavored oil.
Step 10: Pour in the vegetable stock and add salt to taste. Bring to a boil, then lower the heat to a simmer, cover with a lid, and cook for about 20 minutes until the liquid is absorbed.
Step 11: Once the rice is cooked, fluff with a fork.
Step 12: Serve the moqueca hot over the jasmine rice. Garnish with chopped green onions and lime wedges for added brightness.

Tips & Variations

Use firm white fish like halibut or snapper if cod is unavailable; this ensures the fish holds its shape in the stew.
Adjust the amount of jalapeño and cayenne to your preferred spice level.
For a richer flavor, try adding a splash of shrimp stock or a handful of chopped fresh cilantro before serving.
Serve with crusty bread or farofa (toasted cassava flour) for an authentic Brazilian experience.

Storage

Store leftover moqueca in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid breaking apart the fish. The rice can be stored separately for up to 3 days and reheated in the microwave or on the stove with a splash of water to keep it moist.

How to Serve

A white bowl filled with a creamy orange soup that has visible oily droplets on the surface, containing chunks of white fish, slices of red and yellow bell peppers, green onion rings, and small green herb leaves scattered throughout. Two lime wedges rest on top near the edge of the soup. The bowl sits on a wooden table, with a dark blue bowl of white rice garnished with green onions on the left edge and a small dark blue bowl with several lime wedges on the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for moqueca?

Yes, firm white fish such as halibut, snapper, or sea bass are great alternatives. Avoid flaky fish that may disintegrate during cooking.

Is it necessary to use coconut milk?

Coconut milk is essential for the creamy texture and distinctive flavor of moqueca. However, for a lighter version, you can reduce the amount or substitute with cream, though the taste will be different.