Brazilian Fish Stew (Moqueca)
A vibrant and flavorful Brazilian fish stew, Moqueca, combines tender white fish, aromatic spices, and fresh vegetables in a rich coconut milk broth.
Ingrédients
For the Stew
- 2 lbs white fish fillets Any white fish like snapper or tilapia can be used.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, sliced
- 2 medium tomatoes, chopped
- 14 oz coconut milk, canned
- 1/4 cup lime juice Can substitute with lemon juice.
- 1/4 cup chopped cilantro For garnish.
- 2 tablespoons olive oil
- to taste Salt and pepper Season to preference.
Instructions
Preparation
- Gather all ingredients and prepare the vegetables. Chop the onion, mince the garlic, slice the bell pepper, and dice the tomatoes.
- Ensure the fish fillets are cleaned and ready to use.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.
- Toss in the sliced bell pepper and sauté for another 5 minutes until softened.
- Stir in the chopped tomatoes and cook for about 5 minutes until they break down.
- Gently add the fish fillets into the pot, ensuring they are coated with the vegetables.
- Pour in the coconut milk and lime juice, stirring to combine.
- Season with salt and pepper to taste.
- Reduce heat to low and simmer for about 20 minutes, until the fish is cooked through.
- When the fish flakes easily, remove from heat and stir in chopped cilantro.
Notes
Best served with fluffy white rice to soak up the broth. Optionally, grilled plantains or a fresh salad can accompany the dish.