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Moqueca (Brazilian Fish Stew) Recipe

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3.8 from 14 reviews

Moqueca is a vibrant Brazilian fish stew featuring tender cod simmered in a fragrant blend of coconut milk, fresh tomatoes, and aromatic spices, served over fluffy jasmine rice. This hearty, comforting dish marries the flavors of coconut oil, bell peppers, and lime zest to create a tropical classic that’s both colorful and delicious.

Ingredients

Stew Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 jalapeno, diced (seeds removed if too spicy)
  • 1 red bell pepper, seeds removed and sliced
  • 1 yellow bell pepper, seeds removed and sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (add more if preferred)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
  • 2 vine tomatoes, chopped with juices (or 1 13-ounce can chopped tomatoes)
  • 2 cups seafood stock or vegetable stock
  • 13-ounce can full-fat coconut milk
  • Zest of 1 lime
  • Salt and pepper to taste
  • Lime wedges for serving
  • 2 green onions, chopped for garnish

Rice Ingredients

  • 1/2 yellow onion, diced
  • 1 garlic clove, finely chopped
  • 2 tablespoons olive oil
  • 1 cup jasmine rice, washed and rinsed
  • 2 cups vegetable stock
  • 1/2 teaspoon kosher salt (to taste)

Instructions

  1. Sauté Aromatics: Heat a large pot over medium heat and add coconut oil and olive oil. Once melted, add diced yellow onion and jalapeño. Sauté for 2-3 minutes until softened. Add sliced red and yellow bell peppers, continuing to sauté for another 2-3 minutes.
  2. Add Garlic and Spices: Stir in the finely chopped garlic, sweet paprika, and cayenne pepper. Sauté for 1-2 minutes until the garlic softens and the spices release their aroma.
  3. Add Tomatoes: Add chopped tomatoes with their juices to the pot. Stir well and cook for 2-3 minutes to allow the tomatoes to soften and release their juices.
  4. Prepare Fish: Pat the fish pieces dry with paper towels, then season them with salt and black pepper.
  5. Add Fish and Liquids: Lay the fish pieces carefully on top of the sautéed vegetables in the pot. Pour in the coconut milk and seafood stock, then add the lime zest. Season with additional salt and pepper to taste. Gently stir the liquid without disturbing the fish.
  6. Simmer Stew: Cover the pot with a lid, leaving a small gap for steam to escape. Bring to a gentle simmer and cook for 10-15 minutes, or until the fish is cooked through and the stew has thickened slightly.
  7. Make Brazilian Rice: While the stew simmers, heat olive oil in a separate small pot over medium heat. Add diced onion and sauté until lightly caramelized, about 3-5 minutes. Add the jasmine rice and stir to coat it with the oil and onions.
  8. Cook Rice: Pour in vegetable stock and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed. Fluff rice with a fork once cooked.
  9. Serve: Taste the stew and adjust seasoning if needed. Serve the moqueca hot over the jasmine rice. Garnish with chopped green onions and lime wedges for an extra burst of flavor.

Notes

  • If you prefer less heat, remove the seeds from the jalapeño or reduce the amount of cayenne pepper.
  • Firm white fish such as cod, halibut, or snapper work best for moqueca.
  • Use full-fat coconut milk for a richer and creamier stew texture.
  • The lime zest and wedges provide essential brightness to balance the richness of the coconut milk.
  • Keep stirring the rice gently after cooking to prevent it from becoming mushy.
  • You can substitute seafood stock with vegetable stock for a milder flavor or vegetarian version.

Find it online: https://yumntasty.com/moqueca-brazilian-fish-stew-recipe/