Brazilian moqueca Recipe

Name: Brazilian moqueca Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Fish:; 1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best); 1/2 teaspoon salt; one lime- zest and juice; 2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!); 1 onion- finely diced ( red, white or yellow); 1/2 teaspoon salt; 1 cup carrot, diced; 1 red bell pepper, diced; 4 garlic cloves- rough chopped; 1 tablespoon tomato paste; 2 teaspoons paprika; 1 teaspoon ground cumin (or whole seed); 1 cup fish or chicken stock; 1 1/2 cups tomatoes, diced ( preferably fresh); 1 14 ounce can coconut milk ( liquid and solids); more salt to taste; 1/2 cup chopped cilantro, scallions or Italian parsley; squeeze of lime

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A simple Brazilian Fish Stew called Moqueca made with your choice of fish and simmered in coconut milk with onion, tomatoes, chilies and lime.

Contents

Brazilian moqueca Recipe Ingredients Directions Notes

This simple recipe for Brazilian Fish Stew is easy to make and takes about 35 minutes, perfect for busy weeknights! Brazilians call this dish Moqueca (pronounced “mo-KEY-ca”) and it can vary a bit from region to region.

This version hails from Salvador, a bustling city on the coast of Brazil, just north of Rio de Janeiro, that offers up delicious seafood prepared using African influences and techniques. This part of Brazil is known for pairing fish with spicy chilies, lime, and cooling coconut milk, a lovely combination.

Also Read: Coconut fish curry Recipe

Brazilian moqueca Recipe

Recipe by RecipesVillaCourse: MainCuisine: BrazilianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

679

kcal

Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño – a flavorful seafood stew that the whole family will love.

Ingredients

Fish:
1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
1/2 teaspoon salt
one lime- zest and juice
Stew/ Sauce:
2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk ( liquid and solids)
more salt to taste
1/2 cup chopped cilantro, scallions or Italian parsley
squeeze of lime

Directions

Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
Add the coconut milk and taste and add more salt if necessary.
Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
Taste and adjust salt and squeeze with lime.
To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
Drizzle with a little olive oil if you like.