Entree: Brazil – Brazilian Street Food – Moqueca (Brazilian seafood stew of fish simmered in coconut milk, palm oil, peppers and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: snapper, cod, or sea bass)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) dendê (palm) oil
- 1 medium onion, thinly sliced (about 150 g)
- 1 medium red bell pepper, thinly sliced (about 120 g)
- 3 medium tomatoes, chopped (about 450 g)
- 3 cloves garlic, minced (9 g)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 tsp (1 g) red pepper flakes or malagueta chile (optional) 
- 2 cups (360 g) cooked white rice for serving

Instructions

1. Pat fish fillets dry and season with 1 tsp salt, 1/2 tsp pepper and 2 tbsp lime juice. Let marinate 10–15 minutes while preparing vegetables.
2. Heat olive oil and dendê oil together in a wide, heavy skillet or clay pot over medium heat. Add sliced onion and bell pepper and sauté until softened, about 5–7 minutes.
3. Add minced garlic and chopped tomatoes to the pan and cook until tomatoes begin to break down, about 4 minutes. Stir in red pepper flakes if using.
4. Pour in coconut milk and fish stock (or water), stir to combine, and bring to a gentle simmer. Adjust seasoning to taste.
5. Nestle the marinated fish fillets into the simmering sauce, spooning some sauce over the tops. Cover and simmer gently until fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
6. Remove from heat, sprinkle chopped cilantro over the stew and let rest for 2 minutes. Taste and adjust salt or lime if needed.
7. Serve the moqueca hot with cooked white rice spooned alongside or under the stew. Optionally accompany with farofa or slices of lime.