Name: Brazilian Moqueca Fish Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian cuisine
Ingredients: 600 g white fish fillets (such as cod, halibut, or snapper, cut into 2-inch chunks); 300 g shrimp (peeled and deveined); 400 ml coconut milk (full-fat); 400 g diced tomatoes (canned, undrained); 1 pcs red bell pepper (sliced); 1 pcs green bell pepper (sliced); 1 pcs onion (large, sliced); 0.5 cup fresh cilantro (chopped, plus extra for garnish); 2 tbsp dendê oil (palm oil; can substitute with olive oil for a less authentic flavor); 3 pcs garlic (cloves, minced); 2 tbsp lime juice; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

A vibrant Brazilian Moqueca fish stew is presented beautifully in a rustic clay pot on a dark wooden surface. The stew showcases generous pieces of flaky white fish and plump pink shrimp amongst colorful bell peppers, tender tomatoes, and thinly sliced onions, all bathed in a luscious, creamy coconut milk-based broth. A generous sprinkle of fresh green cilantro adorns the top, and a couple of lime

Embark on a culinary journey to the sun-drenched coast of Brazil with this exquisite Moqueca fish stew, a true celebration of vibrant flavors and fresh seafood. This iconic Brazilian cuisine dish is a harmonious blend of tender white fish, succulent shrimp, and a rich, aromatic broth. Originating from the states of Espírito Santo and Bahia, Moqueca is a traditional stew renowned for its gentle cooking method, which allows the natural sweetness of coconut milk to meld seamlessly with the piquant freshness of tomatoes, colorful bell peppers, and savory onions. The distinctive, slightly nutty essence of dendê oil, a bright red palm oil, is crucial to its authentic character, infusing the stew with a warm, earthy depth. Fresh cilantro brightens the overall profile, making each spoonful a delightful experience. This stew, perfect for both a special occasion or a comforting weeknight meal, embodies the soul of Brazilian cooking. It’s a beautifully balanced stew that is both light and incredibly satisfying, showcasing how simple, quality ingredients can create an unforgettable main course. Serve it hot with a side of rice for a complete and utterly delicious meal that truly transports you.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4

Instructions

Preparation

1Pat the fish fillets dry and season them generously with half of the salt and pepper. Set aside.
2In a large pot or Dutch oven, heat the dendê oil over medium heat. Add the sliced onions and cook until softened, about 5-7 minutes.
3Add the minced garlic and sliced bell peppers, cooking for another 3-5 minutes until the peppers are slightly tender-crisp.

Cooking the Stew

1Stir in the diced tomatoes (with their juice) and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
2Carefully add the seasoned fish chunks to the simmering sauce. Do not stir too vigorously to prevent the fish from breaking apart. Let it cook for 5-7 minutes, until the fish just begins to flake.
3Add the shrimp to the pot and cook for another 3-5 minutes, or until the shrimp turn pink and opaque. Overcooking will make the seafood tough, so watch closely.
4Stir in the fresh cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper if needed.

Serving

1Serve the Brazilian Moqueca hot, garnished with extra fresh cilantro. It pairs wonderfully with white rice or farofa (toasted cassava flour).

Instructions

Preparation

1Pat the fish fillets dry and season them generously with half of the salt and pepper. Set aside.
2In a large pot or Dutch oven, heat the dendê oil over medium heat. Add the sliced onions and cook until softened, about 5-7 minutes.
3Add the minced garlic and sliced bell peppers, cooking for another 3-5 minutes until the peppers are slightly tender-crisp.

Cooking the Stew

1Stir in the diced tomatoes (with their juice) and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
2Carefully add the seasoned fish chunks to the simmering sauce. Do not stir too vigorously to prevent the fish from breaking apart. Let it cook for 5-7 minutes, until the fish just begins to flake.
3Add the shrimp to the pot and cook for another 3-5 minutes, or until the shrimp turn pink and opaque. Overcooking will make the seafood tough, so watch closely.
4Stir in the fresh cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper if needed.

Serving

1Serve the Brazilian Moqueca hot, garnished with extra fresh cilantro. It pairs wonderfully with white rice or farofa (toasted cassava flour).

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 25 g
Carbs: 20 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	25 g
Carbs	20 g

Tips

Avoid overcooking the seafood; fish and shrimp become tough quickly. Cook until just opaque and flaky.
If dendê oil is unavailable, olive oil can be used, but the authentic flavor of the stew will be slightly altered.
For added zest, serve with a wedge of lime on the side, allowing diners to add fresh citrus to their liking.