Moqueca Fish Stew

🐟 Moqueca Fish Stew
Ingredients:
1 ½ lbs (700g) firm white fish (cod, halibut, sea bass, or snapper), cut into chunks
2 tbsp olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
2 medium tomatoes, chopped
1 tsp paprika
1 tsp ground cumin
1 tsp chili flakes (optional, for heat)
1 can (14 oz / 400ml) coconut milk
1 cup fish or chicken broth
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt & black pepper, to taste


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Instructions:
1. Marinate the fish
Season the fish chunks with lime juice, salt, pepper, and a pinch of paprika. Let sit while prepping the stew.


2. Sauté the base
In a large pot, heat olive oil. Add onion, garlic, and bell peppers. Cook until softened.


3. Build the flavors
Stir in chopped tomatoes, paprika, cumin, and chili flakes. Cook 5 minutes until tomatoes break down.


4. Add liquid
Pour in coconut milk and broth. Stir well, bring to a gentle simmer.


5. Cook the fish
Gently add fish chunks into the stew. Simmer uncovered for 10–15 minutes until fish is cooked through and tender.


6. Finish
Taste and adjust with more salt, pepper, or lime juice.


7. Serve
Garnish with fresh cilantro. Traditionally served with white rice and farofa (toasted cassava flour).




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✨ Tip: Some versions add shrimp or palm oil (dendê oil) for authenticity, but it’s still delicious without.