Description
Moqueca Brazilian Fish Stew is a vibrant and comforting seafood dish from Brazil, featuring firm white fish cooked gently in a flavorful broth of coconut milk, tomatoes, bell peppers, and aromatic herbs. Enhanced optionally with dendê oil, this stew offers a blend of tropical and savory flavors perfect for a wholesome main course served over rice.
Ingredients
Scale
Fish and Marinade
- 1 1/2 pounds firm white fish fillets such as cod or snapper, cut into chunks
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
Liquids and Herbs
- 1 cup coconut milk
- 1/2 cup fish or vegetable broth
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dendê oil (red palm oil), optional
To Serve
- Cooked white rice
- Lime wedges for garnish
Instructions
- Marinate the Fish: Pat the fish fillets dry and place them in a bowl. Add lime juice, salt, and black pepper, then gently toss to coat. Let the fish marinate for 15 minutes to absorb the flavors and tenderize.
- Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion, red bell pepper, and yellow bell pepper. Cook for about 5 minutes until the vegetables are slightly softened but still vibrant.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the chopped tomatoes and cook for 3 to 4 minutes until they release their juices and create a flavorful base.
- Simmer with Coconut Milk and Broth: Pour in the coconut milk and fish or vegetable broth, stirring to combine thoroughly. Bring the mixture to a gentle simmer to meld the flavors together.
- Cook the Fish: Carefully add the marinated fish chunks into the simmering stew. Cover the skillet or Dutch oven and let the fish cook gently for 10 to 12 minutes, until it turns opaque and is cooked through but still tender.
- Finish with Herbs and Oil: Remove the skillet from the heat. Stir in the chopped fresh cilantro, parsley, and dendê oil if using, to add a rich and authentic Brazilian touch.
- Serve: Ladle the moqueca hot over cooked white rice. Garnish with lime wedges on the side for an added citrusy brightness.
Notes
- Dendê oil provides an authentic Brazilian flavor with its distinctive color and aroma, but you can omit it if unavailable.
- For a spicy variation, add 1 minced chili pepper when sautéing the vegetables to introduce heat.
- Moqueca is best enjoyed fresh but can be refrigerated for up to 2 days. When reheating, do so gently to prevent overcooking the fish.
