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Brazilian Fish Stew (Moqueca)

Savor the Creamy Delight of Brazilian Fish Stew (Moqueca)

This Brazilian Fish Stew (Moqueca) is a creamy, flavorful dish that captures the essence of tropical dining.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Firm White Fish (cod, halibut, etc.) Choose thick cuts to prevent disintegration in the stew.
  • 2 tablespoons Lime Juice Adds brightness and acidity to perfectly balance the flavors.
  • 2 cloves Garlic Freshly grated enhances the overall flavor profile.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to taste.
  • 2 tablespoons Olive Oil Used for sautéing; it brings richness to the dish's base.
  • 1 medium Onion (yellow or red) The base flavor; sauté until translucent.
  • 1 cup Green & Red Bell Peppers Adds sweetness and texture.
  • 1 teaspoon Red Chili Optional for a hint of heat.
  • 1 can Canned Tomatoes Contributes acidity and texture.
  • 2 tablespoons Tomato Paste Deepens the tomato flavor.
  • 2 tablespoons Dendê Oil (Red Palm Oil) Offers authenticity; substitute if unavailable.
  • 2 cups Fish or Chicken Stock Boosts flavor and helps deglaze the pan.
  • 1 can Coconut Milk Provides the creamy texture essential for this stew.
  • 1/4 cup Fresh Cilantro Perfect for garnish.
  • 1 lime Lime Wedges For serving, enhances the dish's bright flavors.

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Fish: Combine thick chunks of firm white fish with fresh lime juice, grated garlic, and kosher salt. Let it marinate for about 20–30 minutes.
  2. Sauté the Vegetables: Heat olive oil in a large skillet. Add diced onion and sauté until translucent. Then add bell peppers and optional red chili.
  3. Build the Stew Base: Stir in tomato paste and dendê oil. Add chopped tomatoes, salt, black pepper, and paprika. Cook until tomatoes soften.
  4. Simmer the Sauce: Deglaze the pan with stock, then add coconut milk and simmer for 3–4 minutes until it thickens.
  5. Cook the Fish: Lower marinated fish into the sauce, spoon sauce over fish. Cover and cook for 3–4 minutes.
  6. Finish & Serve: Remove from heat, stir in cilantro, adjust seasoning, and serve over rice with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Consider pairing with fluffy white rice for a complete dining experience.

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