Moqueca: Brazilian Fish Stew
Moqueca is a Brazilian fish stew made with coconut milk, tomatoes, and spices. Perfect for a mid-week meal as it is super easy to make with some simple ingredients.
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
Adapted from Feasting at Home