Entree: Brazil – Parana – Moqueca de Peixe (Brazilian fish stew in a coconut-tomato broth)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
15 min
Total
45 min
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) dendê (palm) oil (optional)
- 4 white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 yellow bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 medium tomatoes, chopped (about 12 oz / 340 g) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or light chicken stock
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 small hot pepper (aji or serrano), seeded and sliced (optional)
- 1 tbsp (15 ml) chopped fresh parsley (optional)
Instructions
1. Pat the fish fillets dry, season with 1 tsp salt, 1/2 tsp pepper, and the lime juice; set aside to marinate 15 minutes.
2. Heat 2 tbsp olive oil (and the dendê oil if using) in a large deep skillet or braiser over medium heat. Add the sliced onion and cook until softened, about 6–8 minutes.
3. Add the garlic, red and yellow bell peppers, and hot pepper if using; cook, stirring, until peppers begin to soften, 4–5 minutes.
4. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, and fish stock; bring to a gentle simmer and cook 8–10 minutes to meld flavors.
5. Reduce heat to low and stir in the coconut milk and 1 tbsp olive oil; adjust seasoning with salt and pepper.
6. Gently nestle the marinated fish fillets into the simmering sauce, cover, and cook until the fish is just opaque and flakes easily, 8–10 minutes depending on thickness.
7. Turn off the heat, stir in the chopped cilantro, green onions, and parsley if using, and let rest covered 2 minutes.
8. Serve hot straight from the pan with steamed white rice and lime wedges alongside; drizzle an extra teaspoon of dendê or olive oil over each serving if desired.
