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Moqueca (Brazilian Fish Stew) Recipe

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4.6 from 18 reviews

Moqueca is a traditional Brazilian fish stew featuring tender cod simmered in a fragrant blend of coconut milk, tomatoes, bell peppers, and spices. Served over aromatic jasmine rice, this vibrant dish offers a perfect balance of creamy, spicy, and fresh flavors.

Ingredients

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 full-fat coconut milk
  • 1 lime, zested and cut into wedges
  • 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
  • 1 tablespoon olive oil

Instructions

  1. Prepare the aromatics: Heat a large pot over medium heat and add coconut oil and olive oil. Once melted, add the diced onion and jalapeño. Sauté for 2-3 minutes until softened.
  2. Add bell peppers: Add the sliced red and yellow bell peppers to the pot. Continue sautéing for another 2-3 minutes until they soften slightly.
  3. Add garlic and spices: Stir in the chopped garlic, sweet paprika, and cayenne pepper. Cook for 1-2 minutes so the garlic softens and the spices deepen in flavor.
  4. Add tomatoes: Mix in the chopped tomatoes with their juices. Cook for 2-3 minutes to allow the tomatoes to release their juices and soften.
  5. Season and add fish: Pat the fish pieces dry with paper towels, season with salt and black pepper, and gently place them on top of the vegetables in the pot.
  6. Add liquids and lime zest: Pour in the coconut milk and seafood or vegetable stock. Add lime zest and season again with salt and pepper. Stir gently without breaking up the fish.
  7. Simmer the stew: Cover the pot with a lid, leaving a small gap for steam to escape. Bring the stew to a simmer and cook for 15 minutes until the fish is cooked through and the stew has slightly thickened.
  8. Prepare the rice: In a separate small pot, heat olive oil over medium heat. Add the diced onion and cook until lightly caramelized, about 3-5 minutes.
  9. Toast rice: Add the jasmine rice and garlic to the pot, stirring to coat the rice with the oil and aromatics.
  10. Cook rice: Pour in vegetable stock and add salt. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
  11. Finish and serve: Fluff the rice with a fork. Serve the moqueca over the jasmine rice, garnished with chopped green onions and lime wedges alongside.

Notes

  • Use firm white fish such as cod, halibut, or snapper for best results.
  • If you prefer milder spice, remove seeds from jalapeño and reduce cayenne pepper or omit entirely.
  • For a richer stew, use full-fat coconut milk; light coconut milk will thin the texture.
  • Substitute seafood stock with vegetable stock for a pescatarian option.
  • Jasmine rice can be replaced with white basmati or long grain rice if desired.
  • If you can’t find fresh vine tomatoes, canned diced tomatoes are a convenient alternative.
  • Gently stirring the stew to avoid breaking the fish keeps the fish pieces intact and visually appealing.

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