Transport your taste buds to the sun-kissed shores of Brazil with our mouthwatering Brazilian Fish Stew, also known as Moqueca! This vibrant and flavorful dish captures the essence of Brazilian cuisine, combining fresh seafood with a rich coconut-infused sauce and aromatic spices. Whether you’re craving a taste of tropical indulgence or seeking a comforting yet exotic meal, this recipe is sure to delight your senses and leave you longing for more. Get ready to embark on a culinary journey to coastal paradise right from your own kitchen!
In our household, the love affair with Brazilian Fish Stew began with a memorable trip to the breathtaking beaches of Brazil. Surrounded by the rhythmic sounds of the ocean and the tantalizing aromas of street food vendors, we discovered the magic of Moqueca—a dish that instantly captured our hearts and palates. Upon returning home, we embarked on a mission to recreate the flavors of our Brazilian adventure, and thus, our own rendition of this beloved stew was born.
the sizzle of onions and garlic in the pan, the vibrant colors of bell peppers and tomatoes coming together in harmony, and the aroma of coconut milk infusing the air with tropical allure. With each spoonful of our Brazilian Fish Stew, we’re transported back to those sun-drenched beaches, where every bite was a celebration of life’s simple pleasures. It’s not just a meal; it’s a culinary escape that brings us closer to the vibrant spirit of Brazil with every bite.
Why This Moqueca Will Leave You Craving More:
Discover the irresistible allure of our Brazilian Fish Stew with these captivating :
- Fresh and Flavorful Fish: Featuring tender chunks of firm white fish seasoned with lime zest and juice, this stew boasts a delectable seafood centerpiece that’s sure to satisfy seafood lovers.
- Exotic Spice Blend: Infused with paprika, cumin, and a hint of jalapeno heat, the stew’s aromatic spice blend adds depth and complexity to every spoonful, transporting your taste buds to the streets of Brazil.
- Creamy Coconut Sauce: Simmered in a luscious coconut milk broth, this stew strikes the perfect balance between creamy indulgence and vibrant freshness, making it a true feast for the senses.
- Versatile Serving Options: Whether enjoyed over fluffy rice, nutty quinoa, or alongside crusty bread, this Moqueca pairs beautifully with a variety of accompaniments, allowing you to customize your culinary experience.
Ingredients:
- 450-680 grams (1-1 1/2 pounds) firm white fish such as Halibut, Black Cod, or Sea Bass (thicker cuts are best)
- 1/2 teaspoon salt
- Zest and juice of one lime
- 30-45 milliliters (2-3 tablespoons) coconut or olive oil (or Dende – Brazilian Red Palm oil for authentic flavor)
- 1 onion, finely diced (red, white, or yellow)
- 1/2 teaspoon salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 garlic cloves, roughly chopped
- 1/2 jalapeno, finely diced
- 15 milliliters (1 tablespoon) tomato paste
- 10 milliliters (2 teaspoons) paprika
- 5 milliliters (1 teaspoon) ground cumin (or whole seeds)
- 240 milliliters (1 cup) fish or chicken stock
- 340 grams (1 1/2 cups) tomatoes, diced (preferably fresh)
- 1 14-ounce can coconut milk (liquid and solids)
- More salt to taste
- 60 milliliters (1/4 cup) chopped cilantro, scallions, or Italian parsley
- Squeeze of lime
- Serve over cilantro rice, basmati rice, black rice, or everyday quinoa
Directions:
- Rinse and pat dry the fish, then cut it into 5-centimeter (2-inch) pieces. Place the fish in a bowl and add salt, lime zest from half the lime, and 15 milliliters (1 tablespoon) of lime juice. Gently massage to coat all pieces evenly. Set aside.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the diced onion and 1/2 teaspoon of salt, sautéing for 2-3 minutes until translucent. Reduce heat to medium, then add the diced carrot, bell pepper, garlic, and jalapeno. Cook for an additional 4-5 minutes.
- Add the tomato paste, paprika, ground cumin, and stock to the pan. Stir to combine, then bring the mixture to a simmer. Add the diced tomatoes, cover, and simmer gently over medium-low heat for 5 minutes or until the carrots are tender.
- Pour in the coconut milk, taste, and adjust seasoning with more salt if needed.
- Carefully nestle the fish pieces into the stew, ensuring they are submerged. Simmer gently until the fish is cooked through, approximately 4-6 minutes. Spoon the flavorful coconut broth over the fish as it cooks. For thicker pieces of fish, you can finish cooking in a preheated 175°C (350°F) oven.
- Taste the stew and adjust the salt as needed. Squeeze lime juice over the stew.
- To serve, ladle the Brazilian Fish Stew over rice or quinoa, and garnish with chopped cilantro, scallions, or Italian parsley. For an extra burst of flavor, drizzle with a little olive oil if desired.
Notes:
- For a vegetarian version, substitute firm tofu or chickpeas for the fish.
- Adjust the level of jalapeno according to your spice preference.
- Leftover stew can be refrigerated for a few days and reheated gently on the stovetop.
