Fish Stew with Coconut Moqueca
Dive into the vibrant flavors of Brazil with this Fish Stew with Coconut Moqueca, a comforting and aromatic one-pot dish that's bursting with tropical flair. Tender pieces of marinated white fish fillets are gently simmered in a rich and creamy coconut milk broth infused with paprika, cumin, and a touch of cayenne for an irresistible depth of flavor. Sautéed bell peppers, onions, and cherry tomatoes add a colorful, veggie-packed base, while fresh lime juice and cilantro bring a zesty, herbaceous finish. Perfect served over fluffy rice to soak up every drop of the luscious sauce, this moqueca-inspired stew is a show-stopping dinner that's surprisingly simple to prepare in under an hour. Whether you're craving a taste of the tropics or looking for a fresh twist on seafood dinners, this recipe promises to impress!
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Recipe Information
Ingredients
- 1.5 pounds white fish fillets (e.g., cod or snapper)
- 2 tablespoons lime juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 can (13.5 oz) coconut milk
- 1 cup fish or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 0.5 cup fresh cilantro, chopped
- 4 cups serving rice (optional)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into 2-inch pieces and place in a bowl.
Drizzle the fish with lime juice, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside to marinate for 10 minutes.
While the fish is marinating, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced onion, red bell pepper, and yellow bell pepper to the skillet. Sauté for 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cherry tomatoes. Cook for another 2 minutes, allowing the tomatoes to release their juices.
Pour in the coconut milk and fish or vegetable broth, stirring to combine. Add the paprika, cumin, cayenne pepper, and remaining 1 teaspoon of salt.
Bring the mixture to a gentle simmer and let it cook for 5 minutes to blend the flavors.
Carefully place the marinated fish pieces into the skillet, ensuring they are submerged in the sauce. Cover the skillet and allow the stew to simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the stew and adjust seasoning with more salt or spices if desired.
Garnish the finished stew with chopped fresh cilantro and serve hot, optionally over a bed of rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 17.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1463 mg | 31% | |
*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.
