Moqueca (Brazilian Fish Stew) Recipe
Moqueca is a traditional Brazilian fish stew that combines the vibrant flavors of coconut milk, fresh vegetables, and aromatic spices. This comforting dish features tender pieces of cod simmered with bell peppers, tomatoes, and a hint of lime, served over fragrant Brazilian jasmine rice, making it an authentic and delicious meal bursting with tropical flair.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Fish Stew
- 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)
Brazilian Rice
- 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)
Instructions
- Prepare the fish stew base: Heat coconut oil and olive oil in a large pot over medium heat until melted. Add diced yellow onion and jalapeno and sauté for 2-3 minutes until softened.
- Add bell peppers: Add sliced red and yellow bell peppers to the pot and continue sautéing for another 2-3 minutes until they begin to soften.
- Incorporate garlic and spices: Stir in finely chopped garlic, sweet paprika, and cayenne pepper; sauté for 1-2 minutes to soften the garlic and deepen the spice colors.
- Add tomatoes: Add chopped vine tomatoes with their juices (or canned tomatoes) to the pot and cook for 2-3 minutes, allowing the tomatoes to release juices and soften.
- Prepare the fish: Pat the fish dry with paper towels, season with kosher salt and ground black pepper, and lay the pieces gently on top of the vegetable mixture in the pot.
- Add liquids and lime zest: Pour in full-fat coconut milk and seafood or vegetable stock, add the lime zest, and season again with salt and pepper. Stir gently to combine without breaking the fish.
- Simmer the stew: Cover the pot partially with a lid, leaving a small opening for steam to escape. Bring to a simmer and cook for 10-15 minutes, until the fish is cooked through and the stew has thickened slightly.
- Finish and garnish: Remove from heat, taste for seasoning, and adjust if needed. Serve the moqueca hot over cooked jasmine rice, garnished with chopped green onions and lime wedges.
- Make Brazilian rice – sauté aromatics: In a small pot, heat olive oil over medium heat. Add diced yellow onion and sauté until lightly caramelized, about 3-5 minutes.
- Toast the rice: Add the rinsed jasmine rice to the pot and sauté, stirring to coat the grains evenly with the flavored oil.
- Cook the rice: Pour in vegetable stock, season with kosher salt and pepper, and bring to a boil. Reduce heat to low, cover with a lid, and let simmer for about 20 minutes until the liquid is fully absorbed.
- Fluff and serve: Remove the lid, fluff the rice with a fork, and serve alongside the moqueca fish stew.
Notes
- Use firm white fish like cod, halibut, or snapper for best texture in the stew.
- Adjust cayenne pepper quantity to control the heat level of the dish.
- For a vegetarian version, substitute fish with hearts of palm or firm tofu and use vegetable stock.
- Garnish with fresh cilantro or parsley for extra herbaceous flavor.
- Serve with lime wedges on the side to add freshness when serving.
- Make sure to rinse jasmine rice thoroughly before cooking to remove excess starch and avoid clumping.
Keywords: Moqueca, Brazilian Fish Stew, Coconut Fish Stew, Brazilian Cuisine, Fish Recipes, Jasmine Rice
