Brazilian Fish Moqueca

About This Recipe

Moqueca is one of Brazil's most vibrant stews, especially in the coastal traditions of Bahia and Espírito Santo. Fish simmers gently with tomatoes, peppers, onion, garlic, lime and coconut milk, and the result is aromatic, silky and deeply comforting. It is the kind of dish that feels sunny even when served on an ordinary weeknight. Because the flavor is broad and layered, the fish should stay tender and just cooked through. Serve moqueca with rice and farofa if you want the full experience, and let the lime and cilantro do the bright finishing work.

Ingredients

Serves 4

• 700 gwhite fish fillets
• 2 tbsplime juice
• 2 tbspolive oil
• 1onion(sliced)
• 1red bell pepper(sliced)
• 1yellow bell pepper(sliced)
• 3 clovesgarlic(minced)
• 2 cupstomatoes(chopped)
• 1 cupcoconut milk
• 1 tsppaprika
• 1 tspsalt
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Marinate the fish

   Toss fish with lime juice and a little salt.

2. 2

   Cook the vegetables

   Sauté onion, peppers and garlic in olive oil.

3. 3

   Build the stew

   Add tomatoes, paprika and coconut milk and simmer briefly.

4. 4

   Poach the fish

   Nestle the fish into the sauce and cook gently until just done.

5. 5

   Serve

   Finish with cilantro and serve with rice.

Variations

• •

  Swap fish for shrimp.

• •

  Use dendê oil if you want a more Bahian profile.

Storage

Best fresh, but keeps 2 days refrigerated.

Frequently Asked Questions