Name: Moqueca (Brazilian Fish Stew)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
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 (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 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 cut into wedges); 2 green onions (chopped, for garnish); 1 cup jasmine rice (washed and rinsed); 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste)

Moqueca (Brazilian Fish Stew)

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Moqueca, a traditional Brazilian fish stew, captures the essence of vibrant flavors with its rich combination of fresh fish, creamy coconut milk, and zesty lime. This dish beautifully unites the warmth of spices with the freshness of peppers, making it a perfect centerpiece for family dinners or entertaining guests. Not only is moqueca easy to prepare, but it also offers versatility in choosing your favorite firm white fish. With its stunning colors and aromatic profile, this hearty stew is sure to be a hit in any kitchen.

Author: Angela
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: Stovetop
Cuisine: Brazilian

Ingredients

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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 (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 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 cut into wedges)
2 green onions (chopped, for garnish)
1 cup jasmine rice (washed and rinsed)
2 cups vegetable stock
1/2 teaspoon kosher salt (to taste)

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Instructions

Heat coconut and olive oils in a large pot over medium heat. Sauté diced onion and jalapeño for 2–3 minutes until softened.
Add sliced bell peppers, cooking for another 2–3 minutes. Stir in chopped garlic, paprika, and cayenne; sauté for 1–2 minutes until fragrant.
Mix in chopped tomatoes with juices and cook for an additional 2–3 minutes until softened.
Pat the fish dry, season with salt and pepper, then layer on top of vegetables.
Pour in coconut milk and seafood stock; add lime zest and season to taste.
Cover partially and simmer on low for 10–15 minutes until fish is cooked through.
Serve over jasmine rice garnished with green onions and lime wedges.

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 410
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg

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