Description
Moqueca is a traditional Brazilian fish stew that combines tender white fish with vibrant bell peppers, tomatoes, and creamy coconut milk. This comforting dish is simmered to perfection with aromatic spices and served over fragrant jasmine rice, delivering a rich and exotic flavor that highlights the coastal flavors of Brazil.
Ingredients
Moqueca (Brazilian Fish Stew)
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- 1/2 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
- 1/4 teaspoon cayenne pepper (add more if preferred)
- 1 teaspoon kosher salt
- 1/2 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 coconut milk (full fat)
- 1 lime, zested and cut into wedges
- 2 green onions, chopped (for garnish)
Brazilian Rice
- 1/2 yellow onion, diced
- 1 garlic clove, finely chopped
- 1 cup jasmine rice, washed and rinsed
- 2 cups vegetable stock
- 1/2 teaspoon kosher salt (to taste)
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: Heat coconut oil and olive oil in a large pot over medium heat. Add diced onion and jalapeño, sauté for 2-3 minutes until softened. Add sliced red and yellow bell peppers and continue sautéing for another 2-3 minutes.
- Add Garlic and Spices: Stir in chopped garlic, sweet paprika, and cayenne pepper, cooking for 1-2 minutes more to soften the garlic and deepen the spice flavors.
- Add Tomatoes: Add the chopped tomatoes with their juices, stirring and cooking for 2-3 minutes to allow the tomatoes to release their juices and soften.
- Prepare Fish: Pat the fish dry with paper towels, season with kosher salt and ground black pepper, and gently lay the fish on top of the vegetable mixture in the pot.
- Add Liquids and Lime Zest: Pour in the coconut milk and seafood stock, add lime zest, and season the stew with salt and pepper. Stir gently to mix the liquid without breaking the fish.
- Simmer Stew: Cover the pot with a lid, leaving a small gap for evaporation, and bring to a simmer. Cook for 10-15 minutes until the fish is cooked through and the liquid has slightly reduced.
- Check Seasoning and Serve: Remove from heat, taste and adjust seasoning if needed. Serve the moqueca over cooked jasmine rice, garnished with chopped green onions and lime wedges.
- Prepare Brazilian Rice – Sauté Onion: In a small pot, heat olive oil over medium heat. Add diced yellow onion and sauté until lightly caramelized, about 3-5 minutes.
- Add Rice: Stir in washed jasmine rice to coat all grains with the infused oil and continue sautéing briefly.
- Cook Rice: Pour in vegetable stock, season with salt and pepper, bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes until liquid evaporates.
- Finish Rice: Remove from heat and fluff the rice with a fork. Serve alongside the moqueca.
Notes
- Use firm white fish like cod, halibut, or snapper for best results.
- Adjust cayenne pepper according to your preferred spice level.
- Leaving a small gap on the pot lid helps concentrate flavors by allowing some evaporation during simmering.
- For a dairy-free recipe, this dish naturally avoids dairy by using coconut milk.
- Jasmine rice adds a fragrant, slightly floral aroma that complements the stew’s richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
