Brazilian Fish Stew (Moqueca)

BRAZILIAN·NON-VEGSource

A simplified, weeknight-friendly version of Brazilian fish stew featuring flaky white fish in a rich, creamy coconut milk and tomato-based sauce with peppers and spices.

Ingredients

16

STEW BASE

Olive Oil

2 tbsp

Onion

1 whole

Garlic

3 cloves

Tomato Paste

2 tbsp

Paprika

1 tsp

Ground Cumin

½ tsp

Cayenne Pepper

or to taste

¼ tsp

Full-Fat Coconut Milk

1 can

Soy Sauce

1 tbsp

FISH AND VEGETABLES

White Fish Fillets

1.5 lb

Mini Bell Peppers

1 cup

Jalapeno Pepper

1 whole

Scallions

3 pieces

Lime

1 whole

Salt

to taste

Fresh Cilantro

¼ cup

Instructions

1Sauté Aromatics and Spices10m

Sauté Onions

Heat olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until softened but not caramelized.

Add Garlic, Tomato Paste, and Spices

Add minced garlic, tomato paste, paprika, cumin, and cayenne pepper to the skillet. Stir well to combine with the onions and cook for another 1-2 minutes until fragrant.

2Build the Sauce10m

Add Coconut Milk and Soy Sauce

Pour in the full-fat coconut milk and soy sauce. Stir to combine everything and scrape up any browned bits from the bottom of the pan.

Simmer the Sauce

Bring the mixture to a simmer over medium heat. Let it simmer for about 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.

3Cook the Fish and Vegetables15m

Add Peppers and Scallions

Increase heat to medium-high. Add the sliced mini bell peppers, jalapeno, and chopped scallions to the simmering sauce. Stir to combine.

Add Fish

Gently place the fish pieces into the sauce, ensuring they are mostly submerged. Try not to break up the fish too much.

Poach the Fish

Cover the skillet and reduce heat to medium-low. Let the fish poach gently for about 5-7 minutes, or until it starts to flake easily when tested with a fork. Avoid overcooking.

4Finish and Serve5m

Add Lime Juice and Cilantro

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt if needed.

Serve

Ladle the Brazilian fish stew over steamed white rice. Garnish with extra chopped scallions if desired.