Description
Moqueca is a traditional Brazilian fish stew that combines firm white fish with vibrant vegetables, coconut milk, and aromatic herbs. This savory and creamy dish simmers together ingredients like bell peppers, celery, tomatoes, and cilantro to create a rich, flavorful seafood soup perfect for a comforting meal. Its blend of fresh and hearty components delivers a taste of Brazil’s coastal cuisine, and it can be enjoyed on its own or served over rice.
Ingredients
Fish and Protein
- 1-2 pounds halibut, cut into pieces (or other firm white fish like cod)
- 3 garlic cloves, minced
Vegetables and Herbs
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 14-ounce can diced tomatoes
- 4 scallions, chopped
- 1/2 bunch cilantro, chopped (plus more for serving)
Oils and Seasonings
- Dende oil (optional, for authentic flavor)
- 2 tablespoons peanut oil or other neutral oil
- 1 teaspoon paprika
- Salt and pepper, to taste
Liquids
- 1 can coconut milk
Others
- 2-4 lime wedges (plus more for serving)
- Rice (optional, for serving)
Instructions
- Sauté Vegetables: In a pot, sauté the chopped onion, celery, and red bell pepper over medium heat until softened, about 5-7 minutes. This step builds the aromatic base of the stew.
- Prepare Paprika Oil (Skip if Using Dende Oil): If not using dende oil, combine 2 tablespoons of peanut or neutral oil with 1 teaspoon paprika and 1 minced garlic clove in a small bowl. Season with salt and pepper to taste. This mixture will add depth and color to the dish.
- Add Tomatoes and Oils: Add the canned diced tomatoes, the dende oil if using, or the prepared paprika oil to the pot. Season with salt and pepper. Allow everything to simmer gently for 5 minutes, letting the flavors meld.
- Ladle Out Half the Vegetables: Spoon out half of the cooked vegetables from the pot and set them aside. This is to create a layered effect when cooking the fish.
- Add Fish Layer: Place the pieces of fish on top of the vegetables remaining in the pot. Then cover the fish with the reserved half of the vegetables. This layering helps the fish cook evenly while absorbing the vegetable flavors.
- Add Coconut Milk and Simmer: Lower the heat and pour the coconut milk over the layered fish and vegetables. Gently cook the stew for 15 minutes, allowing the fish to cook through and the stew to achieve a creamy consistency.
- Add Fresh Herbs: Once cooked, top the moqueca with chopped scallions and cilantro for fresh herbal brightness.
- Season with Lime: Squeeze fresh lime juice over the stew and taste. Adjust salt, pepper, or lime juice as needed to balance the flavors perfectly.
- Serve: Serve the moqueca immediately, garnished with extra cilantro and lime wedges. Optionally, serve with rice to complete the meal.
Notes
- Dende oil is traditional in moqueca and imparts a unique flavor and color, but it can be omitted or replaced with peanut oil if unavailable.
- Firm white fish like halibut or cod works best as it holds up well during cooking without falling apart.
- For a spicier version, consider adding chopped fresh chili or a pinch of cayenne pepper.
- Serve with white rice or crusty bread to soak up the flavorful broth.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
