Moqueca Brazilian Fish Stew
A vibrant and aromatic Brazilian fish stew featuring tender chunks of fish simmered in a creamy coconut broth, combined with fresh herbs and colorful vegetables.
Ingredients
Fish and Marinade
- 2 lbs firm white fish (cod, halibut, or snapper), cut into large chunks Delivers a perfectly delicate texture.
- 1 tablespoon lime juice Adds a refreshing zing.
- 3 cloves garlic, minced Provides irresistible aroma and depth of flavor.
- Salt and black pepper to taste Essential seasonings to enhance the dish.
Vegetables
- 2 tablespoons olive oil Offers a rich, fruity backdrop.
- 1 medium onion, sliced Provides a sweet undertone.
- 1 medium red bell pepper, sliced Contributes vivid color and sweetness.
- 1 medium yellow bell pepper, sliced Adds crunch and brightness.
- 2 medium tomatoes, sliced Lends juicy richness.
Spices and Coconut Broth
- 1 teaspoon paprika Gives a subtle smokiness.
- 1/2 teaspoon ground cumin Offers warm earthiness.
- 1 cup full-fat coconut milk Creates a luscious and creamy sauce.
- 1/2 cup fish or vegetable broth Enriches the stew's flavor.
Garnish
- 2 tablespoons fresh cilantro, chopped Brings a fresh, herby note.
- 1 tablespoon fresh parsley, chopped Provides a hint of brightness.
- Cooked white rice Perfect for soaking up the broth.
Instructions
Preparation
- Place the fish in a bowl and season with lime juice, minced garlic, salt, and pepper, allowing it to marinate for 15-20 minutes.
Cooking
- In a large skillet, heat olive oil over medium heat and sauté sliced onions for 3-4 minutes until softened.
- Layer half of the bell peppers and tomatoes over the sautéed onions and sprinkle with paprika and cumin.
- Arrange the marinated fish pieces over the vegetables in a single layer.
- Top the fish with the remaining bell peppers and tomatoes.
- Pour in the coconut milk and broth, making sure the liquid surrounds the fish.
- Cover and let the mixture simmer gently for 15-20 minutes until the fish is cooked through.
- Adjust seasoning with salt and lime before serving.
- Garnish with chopped cilantro and parsley.
- Serve hot with fluffy white rice.
Notes
Common mistakes include overcooking the fish and insufficient seasoning. Elevate the dish by using fresh, high-quality ingredients.