Name: Moqueca (Brazilian Fish Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion (diced); 1 jalapeno (diced, seeds removed if too spicy); 1 red bell pepper (seeds removed and sliced); 1 yellow bell pepper (seeds removed and sliced); 2 cloves garlic (finely chopped); 1 teaspoon sweet paprika; 1/4 teaspoon cayenne (add more if preferred); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pounds cod (or other firm white fish, cut into large 1-2 inch pieces); 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes); 2 cups seafood stock (or vegetable stock); 13-ounce can coconut milk (full fat); 1 lime (zested + lime cut into wedges); 2 green onions (chopped, for garnish); 1/2 yellow onion (diced); 1 garlic clove (finely chopped); 1 cup jasmine rice (washed and rinsed); 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste)

Moqueca (Brazilian Fish Stew)

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Moqueca, a traditional Brazilian fish stew, is a vibrant and flavorful dish that celebrates the fresh ingredients of tropical cuisine. This one-pot meal combines tender pieces of firm white fish with aromatic spices, creamy coconut milk, and colorful vegetables, creating a delightful and satisfying experience. Perfect for busy weeknights or special occasions, this easy-to-make stew can be served over jasmine rice and garnished with zesty lime and green onions for an impressive presentation. With its rich flavors and healthful ingredients, Moqueca is sure to become a favorite in your household.

Author: Kristin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: One-pot
Cuisine: Brazilian

Ingredients

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2 tablespoons coconut oil
2 tablespoons olive oil
1/2 yellow onion (diced)
1 jalapeno (diced, seeds removed if too spicy)
1 red bell pepper (seeds removed and sliced)
1 yellow bell pepper (seeds removed and sliced)
2 cloves garlic (finely chopped)
1 teaspoon sweet paprika
1/4 teaspoon cayenne (add more if preferred)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds cod (or other firm white fish, cut into large 1–2 inch pieces)
2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
2 cups seafood stock (or vegetable stock)
13-ounce can coconut milk (full fat)
1 lime (zested + lime cut into wedges)
2 green onions (chopped, for garnish)
1/2 yellow onion (diced)
1 garlic clove (finely chopped)
1 cup jasmine rice (washed and rinsed)
2 cups vegetable stock
1/2 teaspoon kosher salt (to taste)

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Instructions

In a large pot over medium heat, melt the coconut oil and olive oil. Sauté diced onion and jalapeño for 2–3 minutes until softened. Add sliced bell peppers and continue to sauté for another 2–3 minutes.
Stir in minced garlic, sweet paprika, and cayenne; cook for another 1–2 minutes.
Add chopped tomatoes with their juices; cook for 2–3 minutes until juices are released.
Pat the fish dry and season with salt and pepper before placing it atop the vegetables in the pot.
Pour in coconut milk and seafood stock; add lime zest, stirring gently without disturbing the fish.
Cover partially and simmer for 10–15 minutes until the fish is cooked through.
Taste for seasoning adjustments and serve hot over jasmine rice, garnished with green onions and lime wedges.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 5g
Sodium: 650mg
Fat: 20g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 14g
Cholesterol: 50mg

Find it online: https://perfectrecipeworld.com/moqueca-brazilian-fish-stew/