Moqueca: Brazilian Fish Stew
Ingredients:
2 lbs white fish fillets (such as cod or tilapia)
1 lime, juiced
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 bell pepper, sliced
2 cloves garlic, minced
1 can (14 oz) coconut milk
1 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon paprika
1 tablespoon palm oil (or additional olive oil)
Cooked rice, for serving
Directions:
Begin by marinating the fish fillets in lime juice, salt, and pepper for about 30 minutes. This will enhance the flavor of the fish.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the coconut milk and diced tomatoes, bringing the mixture to a gentle simmer. Add the marinated fish fillets to the pot, ensuring they are submerged in the sauce. Sprinkle in the paprika and stir gently to combine.
Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Once cooked, remove from heat and stir in the chopped cilantro for a fresh finish.
Serve the moqueca hot over a bed of cooked rice, allowing the rich flavors of the stew to soak into the grains.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings