Moqueca Brazilian Fish Stew

 

Moqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish StewMoqueca Brazilian Fish Stew

Moqueca Brazilian Fish Stew 🇧🇷
A rich, colorful, and aromatic seafood stew that perfectly represents Brazil’s coastal cuisine. Moqueca (pronounced mo-KEH-kah) combines tender fish or shrimp with coconut milk, tomatoes, peppers, onions, and fresh cilantro, simmered slowly to create a creamy and flavorful dish. This recipe originates from Bahia, where African and Portuguese influences blend beautifully to create one of the most iconic dishes in Brazilian cooking.

🕐 Prep Time: 20 minutes
🔥 Cook Time: 30 minutes
🍽 Serves: 4–6

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🌿 Ingredients:

• 1½ lbs (700 g) firm white fish fillets (like cod, snapper, or sea bass), cut into chunks
• Juice of 1 large lime
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 3 medium tomatoes, diced
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon ground cumin
• 1 cup (240 ml) coconut milk
• ½ cup (120 ml) fish or vegetable stock
• 2 tablespoons palm oil (dendê oil, traditional but optional)
• Fresh cilantro, chopped (for garnish)
• Cooked white rice, for serving

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🍳 Directions:

1️⃣ Marinate the Fish:
In a bowl, combine the fish pieces with lime juice, salt, and pepper. Let them marinate for about 15–20 minutes while preparing the rest of the ingredients. This step infuses the fish with brightness and helps tenderize it slightly.

2️⃣ Sauté the Base:
In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and bell peppers and cook for 2–3 minutes until fragrant and slightly softened.

3️⃣ Add Tomatoes and Spices:
Stir in the diced tomatoes, paprika, and cumin. Cook until the tomatoes start to break down, forming a thick, aromatic base — about 5 minutes.

4️⃣ Build the Sauce:
Pour in the coconut milk and fish stock, stirring gently to combine. Bring to a gentle simmer. The mixture should turn beautifully creamy and fragrant.

5️⃣ Add the Fish:
Lay the marinated fish pieces on top of the simmering sauce. Do not stir too much—just spoon a bit of the sauce over the fish to cover it. Cover the pan and simmer gently for 10–12 minutes, or until the fish is fully cooked and flakes easily.

6️⃣ Finish the Dish:
If using palm oil, drizzle it in now for authentic flavor and a vibrant golden color. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

7️⃣ Serve:
Sprinkle with freshly chopped cilantro and serve hot with fluffy white rice. For a complete Bahian experience, add farofa (toasted cassava flour) or fried plantains on the side.

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💡 Tips:

• You can substitute part of the fish with shrimp or scallops for a mixed seafood moqueca.
• Avoid stirring too much after adding the fish—this helps keep the chunks intact.
• If you can’t find palm oil, you can skip it or add a touch of extra-virgin olive oil with a pinch of paprika for color.

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🥥 Flavor Profile:
Creamy, tangy, mildly spicy, and deeply aromatic — every spoonful of moqueca carries the essence of the ocean, the warmth of coconut milk, and the brightness of lime and herbs.

This dish isn’t just a meal — it’s a tropical journey in a pot. Perfect for cozy dinners or to impress guests with something exotic yet comforting.