Brazilian Fish Stew(Moqueca)
Moqueca is a seafood stew with a base of palm oil and coconut milk or olive oil, combined with fish or shrimps (or both). The dish is stewed in traditional clay pots along with vegetables and fresh herbs, and it is traditionally served over rice.
It can be traced back to 300 years ago, when it was first invented due to the fact that the Portuguese brought coconuts to the country, and slaves from Africa introduced palm oil to Brazilian cuisine.
RECIPE INGREDIENTS
Fish:
1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
1/2 teaspoon salt
one lime- zest and juice
Stew/ Sauce:
2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk ( liquid and solids)
more salt to taste
DIRECTIONS ON BRAZILIAN FISH STEW(MOQUECA)
Wash and cut into 2 inch peices. Transfer into a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Cooat all pieces. Set aside.
Over medium heat, pour the olive oil in a saucepan. Add onion and salt, and cook for 2-3 minutes.
Turn heat down to low, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Simmer and add tomatoes.
Cover and cook gently on medium low for 5 mintues or until carrots are tender. Add the coconut milk and taste and add more salt if necessary.
Place the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. Taste and adjust salt and squeeze with lime.
Serve over rice
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RECIPE VIDEO
Ingredients
Fish:
1 – 1 1/2 pounds firm white fish
1/2 teaspoon salt
one lime- zest and juice
Stew/ Sauce:
2–3 tablespoons coconut or olive oil
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk
more salt to taste
Instructions
- Wash and cut into 2 inch peices. Transfer into a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Cooat all pieces. Set aside.
- Over medium heat, pour the olive oil in a saucepan. Add onion and salt, and cook for 2-3 minutes.
- Turn heat down to low, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Simmer and add tomatoes.
- Cover and cook gently on medium low for 5 mintues or until carrots are tender. Add the coconut milk and taste and add more salt if necessary.
- Place the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. Taste and adjust salt and squeeze with lime.
- Serve over rice
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Ingredients
Fish:
1 – 1 1/2 pounds firm white fish
1/2 teaspoon salt
one lime- zest and juice
Stew/ Sauce:
2–3 tablespoons coconut or olive oil
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk
more salt to taste
Instructions
- Wash and cut into 2 inch peices. Transfer into a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Cooat all pieces. Set aside.
- Over medium heat, pour the olive oil in a saucepan. Add onion and salt, and cook for 2-3 minutes.
- Turn heat down to low, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Simmer and add tomatoes.
- Cover and cook gently on medium low for 5 mintues or until carrots are tender. Add the coconut milk and taste and add more salt if necessary.
- Place the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. Taste and adjust salt and squeeze with lime.
- Serve over rice