Name: Moqueca (Brazilian Fish Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 tbsp coconut oil; 2 tbsp olive oil; ½ yellow onion, diced; 1 jalapeño, diced (remove seeds for less heat); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 cloves garlic, finely chopped; 1 tsp sweet paprika; ¼ tsp cayenne pepper (adjust to taste); 1 tsp kosher salt; ½ tsp ground black pepper; 2 lbs cod or other firm white fish, cut into 1-2 inch pieces; 2 vine tomatoes, chopped (or 1 can diced tomatoes, 13 oz); 2 cups seafood stock (or vegetable stock); 1 can full-fat coconut milk (13 oz); 1 lime, zested + cut into wedges for serving; 2 green onions, chopped (for garnish); ½ yellow onion, diced; 1 garlic clove, finely chopped; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; ½ tsp kosher salt (to taste)

Description

This Moqueca, a traditional Brazilian fish stew, is a vibrant and comforting dish made with tender white fish, coconut milk, bell peppers, tomatoes, and a touch of spice. Cooked in a flavorful broth and served over fragrant Brazilian rice, this dish is easy to prepare in just 30 minutes and perfect for a hearty and satisfying meal!

Ingredients

Scale

For the Fish Stew:

2 tbsp coconut oil
2 tbsp olive oil
1/2 yellow onion, diced
1 jalapeño, diced (remove seeds for less heat)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, finely chopped
1 tsp sweet paprika
1/4 tsp cayenne pepper (adjust to taste)
1 tsp kosher salt
1/2 tsp ground black pepper
2 lbs cod or other firm white fish, cut into 1–2 inch pieces
2 vine tomatoes, chopped (or 1 can diced tomatoes, 13 oz)
2 cups seafood stock (or vegetable stock)
1 can full-fat coconut milk (13 oz)
1 lime, zested + cut into wedges for serving
2 green onions, chopped (for garnish)

For the Brazilian Rice:

1/2 yellow onion, diced
1 garlic clove, finely chopped
1 cup jasmine rice, washed and rinsed
2 cups vegetable stock
1/2 tsp kosher salt (to taste)

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Instructions

1. Cook the Vegetables & Aromatics:

Heat coconut oil and olive oil in a large pot over medium heat.
Add onion and jalapeño, sauté for 2-3 minutes until softened.
Stir in bell peppers and cook for another 2-3 minutes.
Add garlic, paprika, and cayenne pepper, cooking for 1-2 minutes until fragrant.

2. Build the Broth:

Add chopped tomatoes with their juices and cook for 2-3 minutes to soften.
Pat the fish dry with paper towels, season with salt & pepper, and place on top of the vegetables.
Pour in coconut milk and seafood stock. Add lime zest and season with salt & pepper.
Gently stir the liquid, keeping the fish intact.
Cover with a lid (leaving a small opening) and simmer for 10-15 minutes until the fish is cooked through and the broth has slightly reduced.

3. Cook the Brazilian Rice:

In a separate pot, sauté onion and garlic in 1 tbsp oil over medium heat until soft.
Add rinsed jasmine rice, stirring for 1 minute.
Pour in vegetable stock and salt, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.

4. Serve & Enjoy:

Taste the Moqueca and adjust seasoning if needed.
Serve over Brazilian rice, garnished with green onions and lime wedges.

Notes

Best Fish Options: Use cod, halibut, snapper, or sea bass for firm texture.
Make it Spicier: Add more cayenne pepper or a dash of hot sauce.
Dairy-Free & Gluten-Free: Naturally dairy-free and gluten-free for a wholesome meal!
Storage Tip: Store leftovers in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Simmering
Cuisine: Brazilian, Latin American