Brazilian Fish Stew (Moqueca)

Here is the recipe for Brazilian Fish Stew (Moqueca!):

Ingredients:

1 – 1 1/2 pounds firm white fish (Halibut, Black Cod, Sea Bass, Escolar, etc.)

1/2 teaspoon salt

Zest and juice of 1 lime

Stew/Sauce:

2–3 tablespoons coconut or olive oil (or use Dende – Brazilian Red Palm oil for the best flavor)

1 onion, finely diced (red, white, or yellow)

1/2 teaspoon salt

1 cup carrot, diced

1 red bell pepper, diced

4 garlic cloves, rough chopped

1/2 jalapeno, finely diced

1 tablespoon tomato paste

2 teaspoons paprika

1 teaspoon ground cumin (or whole seed)

1 cup fish or chicken stock

1 1/2 cups tomatoes, diced (preferably fresh)

1 14-ounce can coconut milk (liquid and solids)

More salt to taste

1/2 cup chopped cilantro, scallions, or Italian parsley

Squeeze of lime

Optional Serving Suggestions:

Serve over cilantro rice, basmati rice, black rice, or everyday quinoa.

Instructions:

1. Prep the Fish:

Rinse and pat dry the fish. Cut into 2-inch pieces. Place in a bowl.

Season the fish with 1/2 teaspoon salt, zest from half the lime, and 1 tablespoon lime juice. Massage lightly to coat well. Set aside.

2. Prepare the Stew:

In a large sauté pan, heat the oil over medium-high heat until shimmering.

Add onion and 1/2 teaspoon salt, sauté for 2-3 minutes.

Reduce heat to medium, then add carrot, bell pepper, garlic, and jalapeno. Cook for an additional 4-5 minutes.

Add the tomato paste, spices, and fish stock. Mix well and bring to a simmer. Add the diced tomatoes. Cover and simmer gently on medium-low for 5 minutes or until carrots are tender.

3. Add Coconut Milk:

Stir in the coconut milk, taste, and adjust salt if necessary.

4. Cook the Fish:

Nestle the fish pieces into the stew. Spoon the flavorful coconut broth over the fish.

Continue cooking on the stovetop, spooning the liquid over the fish for about 3-5 minutes until desired doneness. For thicker cuts, you can also finish this in a 350°F oven for 8-10 minutes.

5. Finish and Serve:

Once the fish is cooked, taste and adjust seasoning with more lime juice if desired.

Sprinkle with chopped cilantro or scallions and a squeeze of lime before serving.

Serve over rice or with crusty bread to mop up all the delicious juices.

Notes:

Substitute coconut milk with regular milk or cream for a different flavor profile.

Freezing Option: The stew can be made ahead and frozen, then defrosted and reheated. Add fish as needed when serving.

Enjoy this simple, flavorful Brazilian Fish Stew (Moqueca)!