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Moqueca (Brazilian Fish Stew)
Moqueca (Brazilian Fish Stew)
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious Brazilian fish stew with white fish, veggies, cilantro, and creamy coconut milk.
Ingredients:
  • Soup
  • 1 1/2 to 2 pounds of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
  • 3 cloves garlic, minced
  • 4 tablespoons lime or lemon juice
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
  • 1/4 cup green onion greens, chopped
  • 1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
  • 2 cups chopped (or sliced) tomatoes
  • 1 tablespoon paprika (Hungarian sweet)
  • Pinch red pepper flakes
  • 1 large bunch of cilantro, chopped with some set aside for garnish
  • 1 14-ounce can coconut milk
  • Rice
  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
Instructions:
  • Marinate fish in a zesty blend of garlic and lime juice. Combine fish, minced garlic, and lime juice in a bowl, ensuring each piece is fully coated. Season generously with salt and pepper. Chill while you prepare the soup.
  • To prepare rice, boil a couple cups of water. In a medium saucepan over medium-high heat, sauté 1/2 chopped onion in 1 tablespoon of olive oil until translucent. Stir in garlic for 30 seconds. Add white rice, ensuring it's coated well. Pour in boiling water (amount varies by rice brand; if unspecified, use 1 3/4 cups water per cup of rice). Season with 1 teaspoon of salt. Simmer, cover, and cook for 15 minutes. Remove from heat and set aside until ready to serve with the soup.
  • In a large covered pan (such as a Dutch oven) over medium heat, heat 2 tablespoons of olive oil. Sauté the onion until softened. Add bell pepper, paprika, and red pepper flakes. Season generously with salt and pepper. Cook until the pepper softens. Mix in tomatoes and onion greens. Simmer uncovered for 5 minutes. Stir in cilantro before serving.
  • Arrange vegetables and fish in layers in the pan. Reserve half of the vegetables. Spread the rest of the vegetables as a base, place fish on top, season with salt and pepper. Add back the reserved vegetables over the fish. Pour coconut milk over everything.
  • Simmer soup for 15 minutes. Taste and adjust seasonings as needed with salt, lime or lemon juice, paprika, pepper, or chili flakes. Garnish with cilantro. Serve with rice or crusty bread. Enjoy and don't forget to leave a rating and comment!

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