Name: Moqueca (Brazilian Fish Stew) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 jalapeño, 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 their juices (or 1 13-ounce can chopped tomatoes); 2 cups seafood stock or vegetable stock; 13-ounce can full-fat coconut milk; 1 lime, zested and cut into wedges; 2 green onions, chopped (for garnish); 1/2 yellow onion, diced; 1 garlic clove, finely chopped; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste); 1 tablespoon olive oil

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Introduction

Moqueca is a vibrant Brazilian fish stew bursting with fresh vegetables, creamy coconut milk, and a kick of spice. This comforting dish pairs perfectly with fragrant jasmine rice, making it an ideal meal for family dinners or special occasions.

A white bowl filled with a creamy orange soup that has visible oil droplets on top. Inside the soup, there are white pieces of fish, thin slices of red and yellow bell peppers, and small green chopped scallions scattered all over. Two lime wedges rest near the edge inside the soup. The bowl is placed on a wooden surface, with a small white bowl holding lime slices visible in the top right corner and part of another bowl with white rice and green garnish in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil
2 tablespoons olive oil
1/2 yellow onion, diced (plus another 1/2 onion, diced for rice)
1 jalapeno, diced (seeds removed if too spicy)
1 red bell pepper, sliced (seeds removed)
1 yellow bell pepper, sliced (seeds removed)
2 cloves garlic, finely chopped (plus 1 clove for rice)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (add more if preferred)
1 teaspoon kosher salt, plus 1/2 teaspoon for rice
1/2 teaspoon ground black pepper
2 pounds cod or other firm white fish, cut into 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
1 lime, zested and cut into wedges
2 green onions, chopped (for garnish)
1 cup jasmine rice, washed and rinsed
2 cups vegetable stock (for rice)

Instructions

Step 1: Heat a large pot over medium heat and add the coconut oil and olive oil. Once melted, sauté the diced onion and jalapeño for 2-3 minutes until softened.
Step 2: Add the sliced red and yellow bell peppers and continue sautéing for another 2-3 minutes.
Step 3: Stir in the chopped garlic, sweet paprika, and cayenne pepper. Cook for 1-2 minutes until the garlic softens and the spices deepen in color.
Step 4: Add the chopped tomatoes with their juices and cook for 2-3 minutes to allow them to soften and release their flavor.
Step 5: Pat the fish dry with paper towels and season with salt and black pepper. Lay the fish pieces gently over the vegetable mix in the pot.
Step 6: Pour in the coconut milk and seafood stock. Add the lime zest and season with additional salt and pepper. Stir gently without breaking the fish.
Step 7: Cover the pot with a lid, leaving a small gap for steam to escape. Bring to a simmer and cook for 10-15 minutes until the fish is cooked through and the stew has thickened slightly.
Step 8: Remove the stew from heat and adjust seasoning to taste. Serve the moqueca over cooked jasmine rice, garnished with chopped green onions and lime wedges.
Step 9: For the rice, heat a small pot over medium and add a splash of olive oil. Sauté the additional diced onion for 3-5 minutes until lightly caramelized.
Step 10: Add the jasmine rice to the pot and stir to coat the rice in the flavored oil.
Step 11: Pour in the vegetable stock, add the finely chopped garlic and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the liquid is absorbed.
Step 12: Fluff the rice with a fork before serving alongside the moqueca.

Tips & Variations

Use firm white fish like halibut or haddock as alternatives to cod.
Adjust the spice level by removing jalapeño seeds or increasing cayenne to your preference.
For a richer flavor, cook the fish stew on low heat to avoid overcooking the fish.
Add fresh cilantro or parsley as garnish for extra brightness.
Vegetarian option: Replace fish with firm tofu and use vegetable stock.

Storage

Store leftover moqueca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the fish from becoming tough. Leftover jasmine rice can be refrigerated for up to 4 days and reheated with a splash of water to maintain moisture.

How to Serve

A white bowl filled with bright orange creamy soup as the base layer, topped with chunks of white fish, and slices of red and yellow bell peppers scattered throughout. Green onions and fresh parsley leaves are sprinkled on top for a fresh look, with two lime wedges resting near the edge of the bowl. In the background, a blurred white bowl with rice and a small white bowl with lime wedges sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for moqueca?

Yes, but thaw it completely and pat dry before cooking to avoid excess liquid that can dilute the stew.

Is coconut milk necessary in this recipe?

Coconut milk adds creaminess and authentic flavor, but you can substitute with heavy cream or omit it for a lighter stew, though the taste will differ.