Description
Brazilian Fish Stew, known as Moqueca, is a vibrant and heartwarming dish that combines tender white fish fillets simmered in a rich coconut milk broth with fresh vegetables and zesty lime juice. This traditional Brazilian recipe offers a delightful balance of savory, citrusy, and herbal flavors, perfect for a comforting yet light meal.
Ingredients
Scale
Main Ingredients
- 2 lbs white fish fillets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 1 can coconut milk (14 oz)
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare the base for the stew, ensuring the oil is hot enough to soften the aromatic vegetables.
- Sauté vegetables: Add chopped onion, minced garlic, and sliced bell pepper to the pot and sauté until softened and fragrant, about 5-7 minutes, to build depth of flavor.
- Cook tomatoes: Stir in chopped tomatoes and cook for 5 minutes, allowing the tomatoes to break down and mix well with the other vegetables.
- Add fish: Place the white fish fillets into the pot carefully, spreading them evenly for gentle cooking in the stew.
- Pour liquids: Pour in the can of coconut milk and lime juice, which will create a creamy and tangy broth for the fish to simmer in.
- Season: Add salt and pepper to taste, balancing the flavors of the dish.
- Simmer: Reduce heat and let the stew simmer gently for 20 minutes, or until the fish is fully cooked and flakes easily with a fork.
- Finish with cilantro: Remove the pot from heat and stir in freshly chopped cilantro to add a bright herbal note before serving.
Notes
- Use firm white fish like cod, halibut, or snapper for best results.
- Adjust salt and pepper according to taste preferences.
- Serve over steamed rice or with crusty bread to soak up the flavorful broth.
- For extra heat, add sliced chili peppers or a pinch of chili flakes during the sauté step.
- This stew can be made in advance and reheated gently to preserve the delicate fish texture.
