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Moqueca is a traditional Brazilian fish stew bursting with vibrant flavors from coconut milk, fresh vegetables, and aromatic spices. This recipe combines tender cod, bell peppers, tomatoes, and a hint of lime zest all simmered together for a comforting and exotic main course served over fragrant jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Moqueca (Brazilian Fish Stew)
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- ½ 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
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
- 2 vine tomatoes chopped, with their juices (or 1 13-ounce can chopped tomatoes)
- 2 cups seafood stock or vegetable stock
- 13 ounce can coconut milk full fat
- 1 lime zested + lime wedges for serving
- 2 green onions chopped, for garnish
Brazilian Rice
- ½ yellow onion diced
- 1 garlic clove finely chopped
- 1 cup jasmine rice washed and rinsed
- 2 cups vegetable stock
- ½ teaspoon kosher salt to taste
- 1 tablespoon olive oil
Instructions
- Prepare the aromatics: Heat coconut oil and olive oil in a large pot over medium heat. Add diced onion and jalapeno and sauté for 3 minutes until softened. Add sliced red and yellow bell peppers and cook for another 3 minutes until they begin to soften.
- Add garlic and spices: Stir in chopped garlic, sweet paprika, and cayenne pepper. Sauté for 2 minutes so the garlic softens and spices deepen in flavor.
- Incorporate tomatoes: Add chopped tomatoes with their juices to the pot. Cook for 3 minutes to allow tomatoes to release their juices and soften the mixture.
- Season and add fish: Pat fish dry with paper towels, season with salt and pepper, and lay pieces on top of the vegetable mixture in the pot.
- Add liquids and lime zest: Pour in coconut milk and seafood or vegetable stock. Add lime zest and season with additional salt and pepper. Gently stir to combine without breaking up the fish.
- Simmer the stew: Cover the pot with a lid slightly ajar. Bring to a simmer and cook for 15 minutes until fish is cooked through and the stew has slightly thickened.
- Make Brazilian rice: In a separate small pot, heat olive oil over medium heat. Add diced onion and cook for 5 minutes until lightly caramelized. Add garlic and sauté briefly.
- Cook rice: Stir in jasmine rice until coated with oil. Add vegetable stock and salt, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until liquid is absorbed.
- Finish rice: Remove pot from heat and fluff rice with a fork.
- Serve: Portion rice onto plates, ladle moqueca over the top, and garnish with chopped green onions and lime wedges.
Notes
- Use firm white fish such as cod, halibut, or snapper for best results.
- If you prefer a spicier stew, leave jalapeno seeds in or increase cayenne pepper slightly.
- Full-fat coconut milk gives a rich, creamy texture to the stew; light coconut milk will yield a thinner broth.
- Seafood stock enhances the fish flavor but vegetable stock is a good alternative for a milder taste or vegetarian option (omit fish for vegan adaptation).
- Gently stir the stew after adding fish to keep the pieces intact for better presentation.
- You can substitute jasmine rice with basmati or long-grain rice if desired.
- If you don’t have lime zest, a little lemon zest can be used as a substitute for citrus brightness.
