Description
A vibrant and flavorful Brazilian fish stew (Moqueca) made with tender fish simmered in a fragrant coconut milk and tomato base, spiced with garlic, onion, and bell peppers.
Ingredients
Units
Scale
- 1.5 lbs white fish fillets (such as cod or halibut), cut into chunks
- 2 tablespoons lime juice
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 bell pepper (red or yellow), sliced
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) coconut milk
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon palm oil (optional, for authentic flavor)
- Cooked rice, for serving
Instructions
- In a bowl, marinate the fish chunks with lime juice, salt, and pepper. Set aside for 20 minutes.
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.
- Add chopped tomatoes, paprika, and cayenne pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the marinated fish to the pot. Cover and simmer for 10–15 minutes until the fish is cooked through and tender.
- Stir in chopped cilantro and palm oil if using. Simmer for another 2 minutes.
- Serve hot over rice.
Notes
- Use firm white fish to prevent it from breaking apart during cooking.
- Palm oil adds authentic flavor but can be skipped if unavailable.
- Adjust cayenne pepper to control the heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg