Moqueca (Brazilian Fish Stew)

An impressive and easy Brazilian fish stew, Moqueca (Brazilian Fish Stew), brings together the rich flavors of coconut milk, fresh vegetables, and tender fish. This dish is perfect for cozy dinners or gatherings, making it a versatile choice for any occasion. With its vibrant colors and delightful aroma, moqueca promises to be a hit on your dinner table.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of coconut milk, peppers, and spices creates a rich and satisfying taste.
• Easy to Prepare: With simple steps and common ingredients, even novice cooks can master this dish.
• Versatile Ingredients: You can use various types of firm white fish based on availability and preference.
• Nutritious Meal: Packed with protein and healthy fats, moqueca offers a wholesome option for dinner.
• Perfectly Pairs with Rice: Serving it over jasmine rice enhances the meal, soaking up all the delicious broth.

Tools and Preparation

To make the best moqueca, having the right tools is essential. These items will help you create this flavorful Brazilian stew effortlessly.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Large pot: Ideal for simmering the stew evenly without splattering.
• Wooden spoon: Great for stirring without scratching your pot’s surface.
• Chef’s knife: Ensures precise chopping of vegetables and fish for even cooking.

Ingredients

For the Stew

• 2 tablespoons coconut oil
• 2 tablespoons olive oil
• 1/2 yellow onion (diced)
• 1 jalapeno (diced, seeds removed if too spicy)
• 1 red bell pepper (seeds removed and sliced)
• 1 yellow bell pepper (seeds removed and sliced)
• 2 cloves garlic (finely chopped)
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne (add more if preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds cod (or other firm white fish, cut into large 1-2 inch pieces)
• 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
• 2 cups seafood stock (or vegetable stock)
• 13-ounce can coconut milk (full fat)
• 1 lime (zested + lime cut into wedges)
• 2 green onions (chopped, for garnish)

For the Rice

• 1 cup jasmine rice (washed and rinsed)
• 2 cups vegetable stock
• 1/2 teaspoon kosher salt (to taste)

How to Make Moqueca (Brazilian Fish Stew)

Step 1: Heat the Oils

Bring a large pot to medium heat. Add the coconut oil and olive oil. Once melted:

• Add the diced onion and jalapeño.
• Sauté for 2–3 minutes until softened.

Step 2: Sauté the Peppers

Continue by adding the sliced red and yellow bell peppers:

• Cook for another 2–3 minutes until they soften.

Step 3: Add Spices

Now it’s time to add flavor:

• Stir in the chopped garlic, paprika, and cayenne.
• Sauté for about 1–2 minutes until fragrant.

Step 4: Incorporate Tomatoes

Add in your chopped tomatoes along with their juices:

• Stir everything together.
• Cook for an additional 2–3 minutes so tomatoes soften.

Step 5: Prepare the Fish

Use paper towels to pat the fish dry:

• Season with salt and pepper.
• Lay the fish on top of the sautéed vegetables.

Step 6: Pour in Liquids

Pour in both the coconut milk and seafood stock:

• Add lime zest.
• Gently stir to combine without disrupting the fish.

Step 7: Simmer

Cover the pot with a lid but leave a small opening:

• Bring to a simmer.
• Cook moqueca for 10–15 minutes until fish is just cooked through.

Step 8: Serve

Once cooked:

• Remove from heat and adjust seasoning as needed.
• Serve moqueca over jasmine rice garnished with green onions and lime wedges.

How to Serve Moqueca (Brazilian Fish Stew)

Moqueca is a flavorful Brazilian fish stew that brings a taste of the tropics to your table. Serving it properly enhances its flavors and makes for an unforgettable meal.

With Jasmine Rice

• Serve the moqueca over a bed of fluffy jasmine rice, which absorbs the delicious coconut broth perfectly.

With Lime Wedges

• Offer lime wedges on the side. A squeeze of fresh lime adds brightness and enhances the stew’s flavors.

As a Soup

• Serve moqueca in bowls as a comforting soup option. This allows guests to enjoy the rich broth along with the fish and vegetables.

Topped with Green Onions

• Garnish with freshly chopped green onions for a pop of color and an added crunch that complements the dish well.

With Crusty Bread

• Pair moqueca with crusty bread, perfect for soaking up every drop of the savory coconut broth.

How to Perfect Moqueca (Brazilian Fish Stew)

To make your moqueca truly stand out, consider these helpful tips that enhance flavor and presentation.

• Use Fresh Ingredients: The fresher your fish and vegetables, the better the flavors will be in your stew. Look for firm white fish for best results.
• Adjust Spice Levels: If you prefer more heat, feel free to increase the cayenne or add more jalapeños. This allows you to customize the dish to your taste.
• Let It Simmer: Allowing moqueca to simmer gently ensures that all flavors meld beautifully. Avoid rushing this step for optimal taste.
• Experiment with Fish Varieties: While cod is a great choice, try other firm white fish like halibut or snapper for different textures and flavors.
• Serve Immediately: For best taste and texture, serve moqueca right after cooking. This keeps everything fresh and vibrant.

Best Side Dishes for Moqueca (Brazilian Fish Stew)

Complementing your moqueca with side dishes can elevate your meal experience. Here are some excellent options to consider:

1. Coconut Rice: Infuse cooked rice with coconut milk for a creamy, tropical twist that pairs wonderfully with moqueca.
2. Grilled Vegetables: Roasted or grilled seasonal vegetables add a smoky flavor that balances out the richness of the stew.
3. Plantain Chips: Crispy plantain chips provide a crunchy contrast and are perfect for scooping up stew or enjoying on their own.
4. Quinoa Salad: A light quinoa salad with fresh herbs and citrus dressing can offer a refreshing balance to the hearty stew.
5. Mixed Green Salad: A simple salad with mixed greens, avocado, and vinaigrette provides freshness and cuts through the richness of the dish.
6. Farofa: This toasted cassava flour dish adds texture and nuttiness, making it a traditional Brazilian accompaniment that complements moqueca well.

Common Mistakes to Avoid

When making moqueca (Brazilian fish stew), it’s easy to overlook some essential steps. Here are common mistakes to avoid for the best results.

• Overcooking the Fish: Overcooked fish can become rubbery. Ensure you monitor the cooking time closely, aiming for 10-15 minutes until just cooked through.
• Not Patting the Fish Dry: Skipping this step may lead to excess moisture in your stew. Always use paper towels to pat the fish dry before seasoning.
• Ignoring Seasoning Adjustments: Each ingredient can vary in flavor intensity. Taste and adjust salt and pepper as needed during cooking for a well-balanced dish.
• Using Low-Quality Ingredients: Fresh, high-quality fish and vegetables make a significant impact on flavor. Opt for fresh produce and sustainably sourced fish whenever possible.
• Rushing the Cooking Process: Cooking at a high heat may cause uneven cooking. Use medium heat to properly sauté vegetables and gently simmer the stew for optimal flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store moqueca in an airtight container.
• It can be kept in the fridge for up to 3 days.

Freezing Moqueca (Brazilian Fish Stew)

• Freeze moqueca in a freezer-safe container or heavy-duty freezer bag.
• It will keep well for up to 2 months.

Reheating Moqueca (Brazilian Fish Stew)

• Oven: Preheat oven to 350°F (175°C) and reheat covered for about 20 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in bursts of 1-2 minutes until warmed throughout.
• Stovetop: Heat gently over medium-low heat in a saucepan, stirring occasionally until hot.

Frequently Asked Questions

Here are some common questions about making moqueca (Brazilian fish stew).

What is Moqueca (Brazilian Fish Stew)?

Moqueca is a traditional Brazilian dish made with fish, coconut milk, vegetables, and spices. It’s known for its rich flavors and healthy ingredients.

Can I use other types of fish?

Yes! While cod is recommended, any firm white fish like haddock or tilapia works well in moqueca.

How can I customize my Moqueca?

You can add different vegetables such as zucchini or carrots or adjust spices according to your taste preferences for personalized flavor.

Is Moqueca suitable for meal prep?

Absolutely! Moqueca stores well and can be made ahead of time, making it a great option for meal prep.

Final Thoughts

Moqueca (Brazilian fish stew) is not only flavorful but also versatile. Whether you prefer cod or another firm fish, this dish allows room for creativity with various ingredients. We encourage you to try this recipe and enjoy the vibrant flavors it brings!

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Moqueca (Brazilian Fish Stew)

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• Author: Vanessa
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of Brazil with this delightful Moqueca, a traditional fish stew that brings together tender fish, aromatic spices, and creamy coconut milk. Perfect for family dinners or special gatherings, this dish is not only visually appealing but also packed with nutrition. The rich broth infused with fresh vegetables and zesty lime pairs beautifully with fluffy jasmine rice, making each bite a tropical escape.

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Ingredients

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• 2 tablespoons coconut oil
• 2 tablespoons olive oil
• 1/2 yellow onion (diced)
• 1 jalapeno (diced, seeds removed if too spicy)
• 1 red bell pepper (seeds removed and sliced)
• 1 yellow bell pepper (seeds removed and sliced)
• 2 cloves garlic (finely chopped)
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne (add more if preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds cod (or other firm white fish, cut into large 1–2 inch pieces)
• 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
• 2 cups seafood stock (or vegetable stock)
• 13-ounce can coconut milk (full fat)
• 1 lime (zested + lime cut into wedges)
• 2 green onions (chopped, for garnish)
• 1 cup jasmine rice (washed and rinsed)
• 2 cups vegetable stock
• 1/2 teaspoon kosher salt (to taste)

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Instructions

1. In a large pot over medium heat, melt 2 tablespoons of coconut oil and 2 tablespoons of olive oil. Add diced onion and jalapeño, sautéing until softened (about 2–3 minutes).
2. Add sliced red and yellow bell peppers; cook for another 2–3 minutes until they soften.
3. Stir in chopped garlic, paprika, and cayenne; sauté for about 1–2 minutes until fragrant.
4. Incorporate the chopped tomatoes along with their juices; cook for an additional 2–3 minutes.
5. Pat the cod dry and season with salt and pepper before laying it on top of the sautéed vegetables.
6. Pour in coconut milk and seafood stock; add lime zest gently without disturbing the fish.
7. Cover the pot slightly ajar to allow steam to escape; bring to a simmer and cook for 10–15 minutes until fish is just cooked through.
8. Serve over jasmine rice garnished with green onions and lime wedges.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Simmering
• Cuisine: Brazilian

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 17g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg