MOQUECA DE PEIXE (Brazilian Fish Stew)😍
One of my favorite dishes my grandpa makes me, and for good reason – it’s creamy, ultra flavorful, and super comforting without the heaviness of a regular stew. Moqueca is a Brazilian Fish Stew that packs insane flavor but super easy and made all in one pot. And the broth OMG – I PROMISE this will become a favorite in your household, I know it is in mine!
I used tips from my grandfather as well as from Edu Guedes’ Moqueca recipe for inspiration, tweaking some of the flavors and methods. See below for variations to the traditional method:
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Traditional moqueca has red palm oil in it, which gives it that color. I substituted for olive oil and paprika for a similar result.
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I like my veggies a bit more caramelized, so instead of layering the veggies, I cooked the onions a bit longer first to get some extra flavor and texture to the dish.
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I used only fish for this, but feel free to use a combo of fish and shrimp if you’d like!
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There’s a few different versions of Moqueca, this one following more of the flavors in a Moqueca Baiana, distinguished by the uses of palm oil and coconut milk. Check out this article for an explanation of different versions of Moqueca! https://foodandroad.com/brazilian-moqueca/
Serves 4-5.
Ingredients:
For the Moqueca (Brazilian Fish Stew):
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1 lb firm white fish (like cod, hake, tilapia)
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Juice from 2 limes
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3 tbsps olive oil
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1 onion, sliced thinly
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4 roma tomatoes, sliced
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1-2 red bell peppers, sliced
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3 cloves minced garlic
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1 ½ tsps paprika
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1 tsp smoked paprika
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½ tsp dried oregano (optional)
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1 whole chili, sliced (or 1 tsp calabrian chili paste)
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1 14oz can coconut milk
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½ cup chicken or seafood stock
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Cilantro to finish
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Salt to taste
For the Perfect Rice:
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1 cup rice
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1¼ cups water
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1 tbsp coconut oil
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Salt to taste
Directions:
For the Moqueca (Brazilian Fish Stew):
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Squeeze the juice from 1 lime over the fish and season with a pinch of salt. Set aside.
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Heat olive oil in a wide bottom pot on medium heat and add in the sliced onions with a pinch of salt. If you like your bell peppers on the softer/jammy side you can add them here. Cook for 5 minutes or until onions are soft and translucent.
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Add in the garlic, paprika, smoked paprika, and chili and toast for 30 seconds.
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Reduce heat to low and add the tomato in a single layer, followed by the pieces of fish.
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Sprinkle over the sliced red pepper and oregano and pour in the coconut milk and broth.
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Bring the heat to medium until you see the liquid start to just bubble, then cover and reduce to low and cook for 20-25 minutes or until the fish is tender and flakes easily.
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While the fish is cooking, cook your rice (or sub for cauliflower rice for a Whole30 swap). Rinse the rice well, then add to a saucepan with the water, salt, and coconut oil. Cover and bring to a boil, then immediately reduce to low and cook for 10-12 minutes or until water has absorbed. Shut off heat but do not open the lid! Let sit for 10 more minutes before fluffing with a fork.
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Once the fish is cooked, taste and adjust seasonings. Shut off heat and stir in the juice from 1 lime.
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Serve the moqueca with the cilantro and rice and enjoy!