Moqueca Brazilian Fish Stew (Print Version)
Brazilian fish stew with coconut, tomatoes, and peppers; savory, aromatic, and full of vibrant flavor.
# Ingredients:
→ Seafood
01 -
2 pounds firm white fish fillets, such as cod or halibut, cut into 2-inch pieces
02 -
1 pound large raw shrimp, peeled and deveined
→ Vegetables
03 -
2 large tomatoes, diced
04 -
1 medium yellow onion, thinly sliced
05 -
1 medium red bell pepper, thinly sliced
06 -
1 medium yellow bell pepper, thinly sliced
07 -
4 garlic cloves, finely minced
→ Coconut Base and Aromatics
08 -
1 cup full-fat coconut milk
09 -
1/4 cup extra virgin olive oil
10 -
1/4 cup fresh lime juice
11 -
1/2 cup fresh cilantro, chopped
12 -
2 tablespoons palm oil or an extra 2 tablespoons olive oil
13 -
1 teaspoon sweet paprika
14 -
1 teaspoon ground black pepper
15 -
1/2 teaspoon kosher salt, or more to taste
# Steps:
01 -
In a mixing bowl, combine lime juice, half the cilantro, garlic, black pepper, and salt. Add fish and shrimp, tossing gently to coat. Cover and refrigerate for 30 minutes.
02 -
Heat olive oil and palm oil in a large Dutch oven over medium heat. Add sliced onions and cook until translucent, about 5 minutes. Stir in red and yellow bell peppers and continue cooking until softened.
03 -
Arrange marinated fish and shrimp on top of sautéed vegetables. Scatter diced tomatoes over the seafood.
04 -
Pour coconut milk evenly over the ingredients. Sprinkle paprika on top. Cover and simmer on medium-low heat for 20 minutes, or until fish flakes easily and shrimp turn pink.
05 -
Garnish stew with remaining chopped cilantro and adjust seasoning to taste before serving.
# Notes:
01 -
Use firm, fresh fish to prevent disintegration during cooking. For added depth, serve with steamed rice or farofa.