Entree: Brazil – Para – Moqueca de Pirarucu (Amazonian pirarucu fish stew simmered in coconut milk, palm oil, tomatoes, onions, and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 4 pirarucu fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) dendê oil (palm oil)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 1 yellow bell pepper, sliced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 1 tbsp (15 g)
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 14 oz (400 ml) coconut milk (one standard can)
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) annatto paste (urucum) or 1 tsp (5 ml) ground annatto (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Cooked white rice for serving

Instructions

1. Pat the pirarucu fillets dry and season both sides with salt, pepper, and lime juice; let rest while you prepare the base, about 10–15 minutes.
2. In a wide, shallow pot or heavy skillet, heat the dendê oil and olive oil over medium heat. Add the sliced onion, bell peppers, and garlic and sauté until softened, about 6–8 minutes.
3. Stir in the chopped tomatoes and annatto paste (if using) and cook until tomatoes begin to break down and release juices, about 4–5 minutes.
4. Pour in the coconut milk and fish stock, bring to a gentle simmer, and adjust seasoning with a little salt and pepper.
5. Gently nestle the pirarucu fillets into the simmering liquid, cover, and cook on low heat until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
6. Scatter chopped cilantro over the stew, warm through for 1 minute, and taste for final seasoning adjustments.
7. Serve the moqueca hot with steamed white rice and lime wedges.