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Try SavoraBrazilian Fish Stew (Moqueca)
A flavorful and comforting Brazilian fish stew, simmered in coconut milk and tomatoes with a touch of spice. Perfect served with rice for a satisfying meal.
Ingredients
- Firm white fish fillets (cod, sea bass, or halibut)1.5 lbs
- Lime1
- Olive oil2 tbsp
- Onion1 medium
- Bell pepper (any color)1
- Garlic3 cloves
- can Diced tomatoes1 28 oz
- can Coconut milk1 13.5 oz
- Palm oil or more olive oil2 tbsp
- Cilantro1/4 cup
- Smoked paprika1 tsp
- Cayenne pepper (optional, for medium spice)1/4 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- for serving Cooked rice
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Learn MoreMethod
Cut the fish into 2-inch pieces and place in a bowl. Squeeze the juice of one lime over the fish, season with salt and pepper, and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
Add the minced garlic, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
Gently add the marinated fish to the pot, nestling it into the sauce. Cover and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the palm oil (or olive oil) and chopped cilantro. Taste and adjust seasoning as needed.
Serve hot over cooked rice. Garnish with extra cilantro and a lime wedge, if desired.
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