Moqueca (Brazilian fish stew)
This simple recipe for Brazilian Fish Stew is easy to make Brazilians call this dish Moqueca (pronounced “mo-KEY-ca”) and it can vary a bit from region to region.
This version hails from Salvador, a bustling city on the coast of Brazil, just north of Rio de Janeiro that offers up delicious seafood prepared using African influences and techniques. This part of Brazil is known for pairing fish with spicy chilies, lime and cooling coconut milk, a lovely combination.
What I love wbout this Brazillian stew is how simple it is, and how quick it is to make!
1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass I used halibut
½ teaspoon salt
one lime- zest and juice
2–3 tablespoons coconut or olive oil
1 onion- finely diced
1/2 teaspoon salt
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeño chopped
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon cumin
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced
1 14 ounce can coconut milk
more salt to taste
½ cup chopped cilantro, scallions or Italian parsley
squeeze of lime
1. Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
2. In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium,bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues
3. Add the coconut milk and taste and add more salt if necessary.
4. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.
5. Taste and adjust salt and squeeze with lime.
6. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
7. Drizzle with a little olive oil if you like.