Moqueca (Brazilian Fish Stew)

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:

• Traditional moqueca has red palm oil in it, which gives it that color. I substituted for olive oil and paprika for a similar result.

• 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.

• I used only fish for this, but feel free to use a combo of fish and shrimp if you’d like!

• 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):

• 1 lb firm white fish (like cod, hake, tilapia)

• Juice from 2 limes

• 3 tbsps olive oil

• 1 onion, sliced thinly

• 4 roma tomatoes, sliced

• 1-2 red bell peppers, sliced

• 3 cloves minced garlic

• 1 ½ tsps paprika

• 1 tsp smoked paprika

• ½ tsp dried oregano (optional)

• 1 whole chili, sliced (or 1 tsp calabrian chili paste)

• 1 14oz can coconut milk

• ½ cup chicken or seafood stock

• Cilantro to finish

• Salt to taste

For the Perfect Rice:

• 1 cup rice

• 1¼ cups water

• 1 tbsp coconut oil

• Salt to taste

Directions:

For the Moqueca (Brazilian Fish Stew):

• Squeeze the juice from 1 lime over the fish and season with a pinch of salt. Set aside.

• 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. 

• Add in the garlic, paprika, smoked paprika, and chili and toast for 30 seconds.

• Reduce heat to low and add the tomato in a single layer, followed by the pieces of fish.

• Sprinkle over the sliced red pepper and oregano and pour in the coconut milk and broth.

• 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.

• 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. 

• Once the fish is cooked, taste and adjust seasonings. Shut off heat and stir in the juice from 1 lime.

• Serve the moqueca with the cilantro and rice and enjoy!