Brazilian Fish Stew - Moqueca

Name: Brazilian Fish Stew - Moqueca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 800g firm flesh white fish (remove skin and cut in 3-4cm cubes); Juice 1 lime; 1 tsp flaky salt; 2 tbsp coconut oil; 1 tbsp anatto seeds (optional); 2 garlic cloves minced; 1 brown onion julienned; 1 red capsicum julienned; 1 green capsicum julienned; 1 red long chili sliced (leave off if you want it mild); 250g cherry tomatoes cut in half; 400ml coconut milk; Half bunch of coriander (stalks finely chopped - separate the leaves and finely chop them); 1 tsp salt (adjust to taste); Pepper to taste; Garnish with Coriander sprigs, red long chili slices and lime juice

9 steps

Prep:10minCook:30min

About Moqueca, is one of the most popular stews in Brazil, and it can be done with any firm flesh fish, seafood or a combination of both, this particular version “Moqueca” Baiana, has influences from African cuisine 😅. Traditional Moqueca uses Palm oil which has a beautiful red hue and imparts a distinct flavour, but since I’m in Australia is hard for me to find this ingredient, I substituted by adding coconut oil and annatto seeds (which may be hard to find as well but I happen to use them quite often in my cooking), but you can leave out the annatto seeds, the red capsicum and tomatoes will still tint the stew with a slight red colour. I used blue grenadier but any firm white flesh fish will do for this recipe. I hope you like my version of Moqueca. Instead of a Dutch Oven you can use a large heavy bottom pan. Try making this recipe with prawns or a mixture of seafood as well.

Updated at: Thu, 17 Aug 2023 11:30:21 GMT

Ingredients

4 servings

800gwhite fish

firm, flesh, remove skin and cut in 3-4cm cubes

1lime

juice

1 tspflaky salt

2 Tbspcoconut oil

1 Tbspanatto seeds

optional

long, sliced, leave off if you want it mild

250gcherry tomatoes

cut in half

400mlcoconut milk

0.5 bunchcoriander

stalks finely chopped - separate the leaves and finely chop them

1 tspsalt

Instructions

Step 1

-In a bowl add the fish, season with flaky salt and juice of 1 lime and let marinate at least 15 min.

Bowl

Step 2

-In a large dutch oven, add coconut oil, turn heat to medium, once it melts, add the anatto seeds and let them release some colour, about 2 min and then discard the seeds. (optional step: it substitutes the use of red palm oil from the traditional recipe, which imparts an earthy - nutty flavour and a beautiful red colour).