Entree: Brazil – Amazonas – Moqueca de Pirarucu (Pirarucu fish stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1.5 lb (680 g) pirarucu fillets, skinless, cut into large pieces
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) neutral oil (or light vegetable oil)
- 3 cloves (9 g) garlic, minced
- 1 medium (150 g) yellow onion, thinly sliced
- 1 red bell pepper, seeded and sliced (about 6 oz / 175 g)
- 2 medium (300 g) ripe tomatoes, chopped
- 1 small (5 g) malagueta or other small hot pepper, whole or halved (adjust to heat preference)
- 1 cup (240 ml) tucupi (fermented manioc broth)
- 1 cup (240 ml) coconut milk
- 1 cup (30 g) fresh jambu leaves (or fresh leaf-and-stem equivalent)
- 1/2 cup (10 g) fresh cilantro leaves, chopped
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 tbsp (15 ml) finely chopped fresh parsley (optional)
- 1 tsp (2 g) paprika (optional, for color)
- Cooked white rice, to serve (about 2 cups / 400 g cooked)

Instructions

1. Marinate the fish: toss pirarucu pieces with lime juice, 1/2 tsp salt and 1/4 tsp pepper; set aside 15–20 minutes in the refrigerator.
2. Heat oil in a wide, heavy skillet or clay pot over medium heat. Add minced garlic and sliced onion and cook, stirring, until onion is translucent and soft, 6–8 minutes.
3. Add sliced red pepper and chopped tomatoes; cook 4–5 minutes until tomatoes begin to break down. Stir in malagueta pepper and paprika if using.
4. Pour in tucupi and coconut milk, bring to a gentle simmer, then reduce heat to low. Taste and adjust salt — tucupi can be salty/acidic, so add carefully.
5. Gently add the marinated pirarucu pieces to the simmering broth in a single layer. Spoon some broth over the fish, cover, and poach gently for 8–12 minutes, until fish is just cooked through and flakes easily.
6. Meanwhile, blanch jambu leaves briefly in boiling water (30–60 seconds), drain and immediately plunge into ice water to preserve texture; squeeze lightly and set aside.
7. When fish is cooked, stir in blanched jambu, chopped cilantro, green onions and parsley; heat 1–2 minutes to wilt the herbs and marry flavors. Adjust seasoning with salt and pepper.
8. Serve the moqueca hot with cooked white rice alongside. Spoon generous amounts of tucupi-coconut broth over rice and fish.