Brazilian Fish Stew Moqueca De Peixe
Dive into the vibrant flavors of Brazil with Moqueca de Peixe, a traditional Brazilian fish stew that showcases tender white fish fillets simmered in a rich, aromatic coconut milk broth. Infused with the zest of fresh lime juice, the sweetness of bell peppers, and the warmth of paprika, this dish brings a harmonious blend of tropical and savory notes to your table. The addition of ripe tomatoes and optional palm oil lends an authentic, bold character, while the final touch of cilantro and green onion brightens each spoonful. Perfectly paired with fluffy white rice, this hearty yet elegant stew is both comforting and irresistibly flavorful, making it an ideal showstopper for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1.5 pounds white fish fillets (e.g., cod, halibut, or tilapia)
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 0.25 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 large ripe tomatoes, chopped
- 1 14-ounce can coconut milk
- 0.5 cup cilantro leaves, chopped
- 2 green onions, thinly sliced
- 1 tablespoon palm oil (optional, for authentic flavor)
- 3 cups cooked white rice, for serving
Instructions
Rinse the fish fillets under cold water and pat dry with paper towels. Cut into large chunks (about 2x2 inches).
In a bowl, mix the fish chunks with lime juice, 1/2 teaspoon of kosher salt, paprika, and black pepper. Cover and marinate in the refrigerator for 15 minutes.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the garlic and cook for an additional minute, until fragrant.
Add the sliced red and yellow bell peppers to the pot and cook for about 5 minutes, stirring occasionally, until slightly softened.
Stir in the chopped tomatoes and the remaining 1/2 teaspoon of kosher salt. Simmer for 5-7 minutes until the tomatoes start breaking down and form a sauce.
Pour in the coconut milk and stir well. If using palm oil, add it at this stage for extra flavor. Bring the mixture to a gentle simmer.
Carefully place the marinated fish chunks into the pot, making sure they are submerged in the sauce. Cover and cook for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the broth and adjust seasoning with more salt or lime juice if needed.
Garnish the stew with chopped cilantro and green onions.
Serve hot with cooked white rice on the side.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 51.6 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4237 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
