Moqueca: A Brazilian Fish Stew
Moqueca is a Brazilian fish stew made with white fish, onion, garlic, and red bell pepper. The stew is then gently simmered in a lovely broth made from coconut milk, tomatoes, and spices.
I am a big fan of fish stew. Luckily every country with a coastline seems to have its own version of the fish stew. The French have the classic bouillabaisse from the port city of Marseille, San Franciscans have the cioppino, and south Indians have the Kerala-style fish curry stew. With a long coastline hugging the Atlantic Ocean, Brazil has its own version of fish stew called moqueca (pronounced “mo-KEH-kah”). This Brazilian speciality is made from white fish, onions, garlic, tomatoes, and spices which are simmered in a rich coconut milk and tomato broth.
Love at First Bite: Moqueca in Brazil
My first taste of moqueca was in the idyllic car-free island of Ilha Grande, just south of Rio de Janeiro. Our friend kindly invited us to his native Brazil for a fun-filled week during Carnival. After a week of street parties in Rio de Janeiro, we needed some rest and relaxation on Ilha Grande. We also needed a break from meat-dense churrascarias (Brazilian steakhouse).
On a cosy beachfront restaurant in Ilha Grande, I had my first taste of moqueca served over rice and topped with lime and cilantro. Having grown up on fish, it was truly “love at first bite.” Whilst every region has its own variation and style, moqueca is originally from the northern state of Bahia.
I hadn’t thought about our trip to Brazil or moqueca, for that matter, for a long time. That was until I was wracking my brain the other day for easy recipe ideas using white fish I had in the freezer. The default would normally be a fish chowder or fish pie, but I wanted something less heavy, without double cream or potatoes. So it would decidedly be a fish stew for supper, and Brazilian moqueca it was!
Moqueca: Made with a Few Staple Pantry Items
With its origin from Brazil, moqueca may sound exotic that requires speciality ingredients from a Latin American shop. But the truth is, this Brazilian moqueca fish stew is surprisingly easy to make with just a few everyday ingredients. Fish stock, coconut milk, canned tomatoes, and tomato paste along with spices such as paprika, cumin, salt and pepper are standard pantry goods. Fresh produce for this delicious and fragrance stew includes garlic, onions, red bell pepper, coriander (cilantro) and lime. That’s it and you’re on your way to an easy supper.
Firm white fish is the main ingredient, therefore it is worth purchasing fresh fish from a reputable fishmonger. Any firm white fish that will hold their shape will work for fish stew including sea bass, halibut, cod, tilapia, pollock, and haddock. If you wish, you can even add shrimp to the stew.
Easy Mid-Week Supper
Another reason why I love moqueca and all types of fish stew is that it is effortless to make. This stew takes no more than 30 minutes. Therefore it is perfect for a mid-week supper for a busy night. I allow the broth to simmer for 20 to 30 minutes so all the wonderful flavours blend together. Then I add the fish at the very end over a gentle simmer to ensure the fish is not overcooked.
Moqueca is traditionally served with rice and farofa with a splash of lime and garnished with chopped coriander. For your next fish stew supper, give this Brazilian moqueca fish stew a try for an easy yet flavourful dinner. It’s filling and nourishing with a touch of Latin flavours.
Bom Appetite!
Moqueca: Brazilian Fish Stew
Ingredients
- 1 lb / 500g firm white fish skin-off, cut into 1″/2.5cm cubes
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper to taste
- 1 tbsp olive oil
- 1 1/2 tbsp olive oil or coconut oil
- 4-5 garlic cloves minced
- 1 small yellow onion finely diced
- 1 red bell pepper large, halved and sliced
- 1 1/2 tsp sugar
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper optional
- 1/2 tsp salt
- 14 oz / 400ml full fat coconut milk
- 14 oz / 400ml canned crushed tomatoes
- 1 cup fish broth
- 1 – 2 tbsp lime juice plus more for serving
- 3 tbsp roughly chopped fresh coriander plus more for serving
Instructions
- Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
- Over medium-high, heat 1 1/2 tbsp olive oil in the dutch oven or large pot.
- Saute the garlic and onion for 1-2 minutes, or until the onion is starting to become translucent.
- Add the red bell peppers and saute for 2-3 minutes.
- Add the remaining ingredients: sugar, cumin powder, paprika, cayenne pepper (optional), salt, coconut milk, canned tomatoes and fish broth.
- Bring the broth to an energetic simmer, then turn down to medium-low.
- Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
- Add the white fish to the broth and gently simmer for about 2-3 minutes.
- Stir through lime juice.
- Garnish with coriander and serve with rice.
Notes
