Moqueca- Brazilian Fish Stew

Moqueca- Brazilian Fish Stew

Inspired by the 'Street Food Latin America" show on Netflix, I got inspired by this cute lade in Salvador, Brazil, who was famous for her Moqueca. I dug a little bit online and came across a recipe to recreate this dish and posted it on my IG Stories. A Brazilian follower, was kind enough to send me some corrections, so here is the updated Moqueca recipe, as authentic as can be.

INGREDIENTS

FISH:

1kg firm white fish fillet, no skin (Halibut, Black Cod, Sea Bass)
1/2 tsp salt
1 lime zest and juice
STEW:
4tbsp coconut oil, olive oil or Palm Oil if you can find any
1 onion finely diced
2 bell peppers different colours finally chopped 
4 garlic cloves chopped
1 jalapeno chopped
2 large tomatoes chopped
2 tsp paprika
1 tsp ground cumin
1 can coconut milk
1/2 cup chopped cilantro
Lime juice
Salt to taste

PREPARATION

  1.  Rinse and pat dry the fish and cut into large pieces. Place in a bowl. Add salt, lime zest and lime juice and set aside.
  2. In a large saucepan or a dutch oven - if you intend to finish it off in the oven- saute the garlic and half the onion. 
  3. Add the spices.
  4. Add half the quantities of peppers and tomatoes until tender.
  5. Add the fish, the remaining onion, pepper, tomatoes and pour in the coconut milk. 
  6. Add the chopped cilantro. Season with salt if needed.
  7. Continue cooking for about 5-10 minutes more or transfer to a preheated oven for about 15 minutes more.
  8. Add some lime juice and fresh cilantro and serve with rice, quinoa or crusty bread.

You can see all my favourite kitchen tools in my Amazon storefront 



Also in GA Food Stories

Sausage, spinach and white bean soup
Sausage, spinach and white bean soup

Now that winter is in full bloom, we are craving for warm, hearty comfort food.
Read More
Fish fillet with citrus and fennel
Fish fillet with citrus and fennel

An unexpected way to try fish. Adapted from eyeswoon.com
Read More
Devi's Food Cake
Devi's Food Cake

A rich, dark super chocolaty cake adapted from the Tartine Cookbook.
Read More

Sign up