Brazilian Cuisine
Homemade Moqueca de Peixe
Moqueca is a true jewel of Brazilian cuisine, an aromatic and deep fish stew infused with the spirit of the ocean coast. Tender pieces of white fish are slow-cooked in a rich sauce of coconut milk, ripe tomatoes, and sweet bell peppers, which lend the dish a velvety texture. The balance between the creamy sweetness of coconut, the savory bite of garlic, and the refreshing tang of lime creates a unique harmony, while fresh cilantro at the end adds a bright herbal accent. This warming, hearty, and aesthetically flawless dish is perfect for a special dinner, bringing touches of Brazilian exoticism to your table.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 25 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 32 g
- Fat
- 24 g
- Carbs
- 18 g
- Fiber
- 3 g
Step by step
Method
- 01
Cut the fish fillet into large chunks (about 4-5 cm) so they…
Cut the fish fillet into large chunks (about 4-5 cm) so they stand out in the dish. Place them in a bowl, pour over the lime juice, add salt, and let them marinate for 20 minutes in a cool place — the acid will firm up the fish.
- 02
Prepare the vegetables
Prepare the vegetables: cut the onion into thin half-rings, slice the bell pepper into neat strips, and cut the tomatoes into medium wedges. Finely mince the garlic.
- 03
Heat olive oil in a deep skillet or heavy-bottomed pot
Heat olive oil in a deep skillet or heavy-bottomed pot. Add the onion and sauté until soft, then add the garlic and paprika, heating them for about a minute for flavor.
- 04
Layer the bell peppers and tomatoes over the onion base
Layer the bell peppers and tomatoes over the onion base. Place the marinated fish pieces (along with the remaining lime marinade) on top of the vegetables and pour the coconut milk over everything.
- 05
Cover with a lid and simmer over low heat for about 15-20 min…
Cover with a lid and simmer over low heat for about 15-20 minutes. The fish should become completely opaque and flake easily when pressed with a fork.
- 06
Carefully, trying not to break the fish pieces, remove the lid
Carefully, trying not to break the fish pieces, remove the lid. If the sauce seems too thin, simmer for a couple more minutes uncovered, then generously sprinkle with chopped cilantro and serve.
Dishday
Useful advice
Cooking tip
Use firm white fish (cod, sea bass, zander) that will not fall apart during cooking. Marinating the fish in lime juice before cooking is a critical step for both texture and flavor.
How to serve
Moqueca is traditionally served with hot, fluffy white rice and farofa, allowing you to scoop up the rich, aromatic sauce from the bottom of the plate.
How to store
Store the stew in the refrigerator in an airtight container for up to 2 days. Reheat over very low heat so the fish remains moist and maintains its integrity.
Note
For an authentic bright orange color, you can add a tablespoon of urucum (annatto) oil, but regular paprika also works perfectly.
