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Creamy Brazilian Fish Stew (Moqueca)

Brazilian Fish Stew (Moqueca)
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Moqueca is a delicious and aromatic Brazilian fish stew. It features white fish cooked in coconut milk, diced tomatoes, onions, and bell peppers. This dish is usually served with rice and pirão, a fish broth thickened with cassava flour.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can coconut milk
  • 1/2 cup vegetable broth
  • 1 pound white fish fillets (such as cod or tilapia), cut into 2-inch pieces
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until peppers are slightly tender.
  3. Add diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer.
  4. Gently add the fish pieces to the pot. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily.
  5. Stir in fresh cilantro. Season with salt and black pepper to taste.
  6. Serve hot with rice and pirão, if desired.

Notes

  • For a spicier stew, add a pinch of red pepper flakes with the bell peppers.
  • You can use other types of firm white fish like mahi-mahi or snapper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/brazilian-fish-stew-moqueca/