Brazilian Fish Stew (Moqueca) Recipe
If you’re ready to whisk your tastebuds away to the sun-drenched shores of Brazil, look no further than Brazilian Fish Stew (Moqueca). This dish blends flaky fish with tropical coconut milk, bright fresh vegetables, and a mix of lively spices in every spoonful. The result? A comforting, soul-satisfying stew that’s equal parts vibrant and nourishing, begging to be shared at the table. Whether you’re craving a quick weeknight getaway or something special for your next dinner party, this recipe is a warm invitation to experience the heart of Brazilian cuisine—no plane ticket required!
Ingredients You’ll Need
The beauty of Brazilian Fish Stew (Moqueca) is in its simplicity—each ingredient has a starring role in building the stew’s iconic color, aroma, and taste. Gather everything listed below, and you’re halfway to a dish that sings with freshness!
- Firm white fish (1 1/2 lbs): Cod, halibut, or snapper hold their shape and soak up the lively flavors.
- Lime juice (2 tbsp): Adds a bright, tangy kick and helps tenderize the fish beautifully.
- Olive oil (2 tbsp): A smooth, healthy base for sautéing veggies and building rich flavor.
- Large onion (1, sliced): Offers subtle sweetness and aromatic backbone.
- Red and yellow bell pepper (1 each, sliced): These bring sweetness and a burst of cheerful color to the stew.
- Garlic (3 cloves, minced): Deepens the flavor with just the right amount of aromatic punch.
- Tomatoes (2 medium, chopped): Create a bright, juicy base for the broth.
- Paprika (1/2 tsp): Adds gentle smokiness and warmth.
- Ground cumin (1/2 tsp): Boosts earthiness and depth.
- Cayenne pepper (1/4 tsp): For a touch of heat—adjust more or less to your liking!
- Coconut milk (1 cup): The creamy, tropical ingredient that ties it all together.
- Fish or vegetable stock (1/2 cup): Enhances the savory base and brings everything together.
- Palm oil (2 tbsp, or substitute olive oil): Lends traditional flavor and a sunny golden hue.
- Fresh cilantro (2 tbsp, chopped): Brings fresh, vibrant flavor and color to finish.
- Salt and black pepper (to taste): The essential seasoning for balancing all elements.
- Lime wedges (for serving): Makes every bowl pop with fresh, zesty brightness.
How to Make Brazilian Fish Stew (Moqueca)
Step 1: Marinate the Fish
Start by placing your fish chunks in a bowl, then drizzle over the lime juice, a sprinkle of salt, and a few twists of black pepper. Gently toss everything together and let it marinate while you prep the veggies. This simple step infuses the fish with citrusy brightness and ensures every bite is perfectly seasoned.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the sliced onion, red bell pepper, and yellow bell pepper. Sauté until they’re soft and fragrant, about 5 to 7 minutes. This builds a sweet and colorful foundation for the stew.
Step 3: Add Aromatics and Tomatoes
Stir in the minced garlic and let it cook for just a minute—watch how quickly the kitchen starts to smell amazing! Then add the chopped tomatoes, paprika, cumin, and cayenne pepper. Stir everything together and cook until the tomatoes begin to break down and release their juices, creating a mouthwatering sauce.
Step 4: Create the Broth
Pour in the creamy coconut milk and the fish or vegetable stock, stirring well to combine all those beautiful flavors and colors. Let the mixture bubble gently so the broth becomes silky and aromatic.
Step 5: Simmer the Fish
Nestle the marinated fish pieces gently into the bubbling broth. Drizzle in the palm oil for that authentic golden glow. Cover the pot and let it simmer for about 10 to 12 minutes, just until the fish turns opaque and is cooked through without falling apart.
Step 6: Finish and Serve
Scatter the chopped fresh cilantro over the top, add a final sprinkle of salt or pepper to taste, and get ready to ladle up pure comfort. Serve your Brazilian Fish Stew (Moqueca) piping hot, garnished with extra lime wedges for a squeeze of brightness.
How to Serve Brazilian Fish Stew (Moqueca)
Garnishes
The finishing touches are what make Brazilian Fish Stew (Moqueca) as beautiful as it is tasty. Top each bowl with a generous sprinkle of fresh cilantro and a wedge of lime. For a little extra flair, add sliced red chilies or a dusting of smoky paprika just before serving.
Side Dishes
Rice is the go-to companion for Moqueca, soaking up all that luscious coconut broth. Try fluffy white rice, fragrant jasmine, or even brown rice for a wholesome twist. If you want to go full Brazilian, serve it with farofa (toasted cassava flour) or crusty bread to mop up every drop.
Creative Ways to Present
For an eye-catching presentation, ladle the stew into colorful bowls or serve it family-style in a rustic pot at the center of the table. You could even spoon individual portions into coconut shells for a fun, tropical vibe! Don’t forget a vibrant platter of garnishes on the side, so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Fish Stew (Moqueca) will keep delightfully in the fridge for up to two days. Let it cool to room temperature, then transfer to an airtight container before refrigerating. The flavors seem to meld and deepen overnight, making each bowl just as cozy the next day.
Freezing
You can freeze Moqueca for up to a month, although the texture of the fish may change slightly after thawing. Portion the cooled stew into freezer-safe containers and leave a bit of headspace for expansion. Let it thaw in the refrigerator overnight before reheating.
Reheating
To reheat, gently warm the stew in a saucepan over low to medium heat. Stir occasionally and be careful not to boil, as overcooking can make the fish fall apart. Add a splash of water, broth, or even coconut milk if the stew seems too thick.
FAQs
What kind of fish works best for Brazilian Fish Stew (Moqueca)?
Firm, mild white fish like cod, halibut, or snapper hold their shape in the simmering broth and absorb the gorgeous flavors of the stew. Avoid delicate fish that may flake apart too much while cooking.
Can I use frozen fish?
Absolutely—just make sure it’s fully thawed and drained well before marinating. Pat it dry to help it absorb the marinade and avoid watering down the stew.
What is palm oil and can I substitute it?
Palm oil gives authentic Moqueca its golden color and unique flavor, but if you can’t find it or prefer not to use it, extra olive oil is a perfect substitute. The stew will still capture all the tropical spirit of the original dish!
How spicy is Brazilian Fish Stew (Moqueca)?
It’s gently spiced with just a touch of cayenne. If you love more heat, add extra cayenne or sliced fresh chilies; for milder palates, reduce the amount or leave it out altogether.
Is Brazilian Fish Stew (Moqueca) suitable for different dietary needs?
Yes! This dish is naturally gluten-free and dairy-free, and pescatarians love its wholesome, satisfying combination of fish and vegetables. Just check your stock label to ensure it meets your dietary requirements.
Final Thoughts
If you’re ready to spice up dinner time, this incredibly flavorful and cozy Brazilian Fish Stew (Moqueca) is sure to become a new favorite in your kitchen. Every bite is a celebration—so grab your favorite bowl and let the tropical magic begin!
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Brazilian Fish Stew (Moqueca) Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Brazilian Fish Stew, known as Moqueca, is a delightful seafood dish cooked in coconut milk and spices. This dish is a perfect blend of tangy lime, creamy coconut, and tender fish that will transport you to the beaches of Brazil with every bite.
Ingredients
Fish Marinade:
- 1 1/2 pounds firm white fish (such as cod, halibut, or snapper) cut into chunks
- 2 tablespoons lime juice
- Salt and pepper, to taste
Stew:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 cup coconut milk
- 1/2 cup fish or vegetable stock
- 2 tablespoons palm oil (or substitute olive oil)
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper, to taste
- Lime wedges, for serving
Instructions
- Fish Marinade: Season fish with lime juice, salt, and pepper; set aside to marinate for 15–20 minutes.
- Stew: Heat olive oil in a large pot over medium heat. Sauté onion and bell peppers until softened. Add garlic and cook for 1 minute. Stir in tomatoes, paprika, cumin, and cayenne. Cook until tomatoes break down into a sauce. Pour in coconut milk and fish stock, stirring to combine. Add marinated fish pieces gently into the pot and drizzle with palm oil. Cover and simmer for 10–12 minutes, or until fish is opaque and cooked through. Sprinkle with fresh cilantro before serving. Serve hot with rice and lime wedges.
Notes
- Palm oil adds authentic flavor but can be replaced with olive oil if unavailable.
- For extra depth, add a few shrimp along with the fish.
- Adjust cayenne to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 65 mg
