Hey everyone! Daniel here. You know, cooking has always been this incredible thing for me. It’s not just about putting food on the table; it’s about bringing people together, creating those cozy moments that stick with you. I started Reciqa because I wanted to share that feeling – simple, delicious recipes that feel like a warm hug, whether it’s a quick weeknight dinner or something a little more special. I’m all about making cooking joyful and nourishing, and that’s exactly what I aim for with every recipe you find here.
Today, we’re whisking ourselves away to the vibrant coast of Brazil with this amazing Moqueca (Brazilian Fish Stew). Seriously, this dish is pure magic! It’s got this incredible, comforting broth, tender fish, and all these amazing flavors that just sing together. It’s the kind of meal that feels both exotic and wonderfully familiar, a true taste of coastal sunshine that I just know you’re going to adore.
Experience the Authentic Flavors of Moqueca (Brazilian Fish Stew)
Imagine this: the aroma of sweet peppers, onions, and garlic mingling with the rich scent of coconut milk and a hint of lime. That’s the magic that happens when you make Moqueca. This isn’t just a fish stew; it’s a journey to Brazil’s sunny coast in a bowl. The tender chunks of fish just melt in your mouth, swimming in a creamy, flavorful broth that’s both vibrant and incredibly comforting. It’s one of those dishes that feels special enough for company but is also wonderfully easy to whip up on a busy weeknight.
What I love about this Moqueca is how it captures that authentic Brazilian spirit – fresh ingredients, bold flavors, and a whole lot of heart. I’ve tweaked it just enough to make it super accessible for home cooks, so you get all the amazing taste without any fuss. It’s proof that you don’t need to be a gourmet chef to create something truly spectacular and joyful in your own kitchen. It’s all about bringing delicious, nourishing food to your table.
Why You’ll Love This Moqueca (Brazilian Fish Stew) Recipe
- Effortlessly Easy: Seriously, this comes together faster than you think!
- Bursting with Flavor: A vibrant mix of spices, coconut, and fresh veggies.
- Healthy & Wholesome: Packed with lean protein and good-for-you ingredients.
- Pure Comfort: The creamy broth and tender fish are just soul-warming.
- Perfect for Any Night: Fancy enough for guests, easy enough for a Tuesday!
Gather Your Ingredients for Moqueca (Brazilian Fish Stew)
Alright, let’s get our mise en place ready for this amazing Moqueca! It looks like a lot, but trust me, it all comes together so beautifully. The key is having everything prepped and ready to go before you even turn on the stove. We’re talking about tender white fish, colorful peppers, sweet onions, and that luscious coconut milk that makes the broth so dreamy. Don’t forget the jasmine rice to soak up all that incredible flavor!
| Ingredient | Amount | Preparation |
|---|---|---|
| Coconut Oil | 2 tablespoons | – |
| Olive Oil | 2 tablespoons | – |
| Yellow Onion | 1 medium | diced |
| Jalapeño | 1 | diced (seeds removed if you prefer less heat) |
| Red Bell Pepper | 1 | seeds removed and sliced |
| Yellow Bell Pepper | 1 | seeds removed and sliced |
| Garlic | 2 cloves | finely chopped |
| Sweet Paprika | 1 teaspoon | – |
| Cayenne Pepper | ¼ teaspoon | (or more if you like it spicy!) |
| Kosher Salt | 1 teaspoon (plus more for fish and rice) | – |
| Black Pepper | ½ teaspoon | – |
| Cod or Firm White Fish | 2 pounds | cut into large 1-2 inch pieces |
| Vine Tomatoes | 2 medium | chopped, with their juices (or use one 13-ounce can) |
| Seafood Stock or Vegetable Stock | 2 cups | – |
| Full-Fat Coconut Milk | 1 (13-ounce) can | – |
| Lime | 1 | zested (save wedges for serving) |
| Green Onions | 2 | chopped, for garnish |
| For the Brazilian Rice: | ||
| Yellow Onion | ½ medium | diced |
| Garlic Clove | 1 | finely chopped |
| Jasmine Rice | 1 cup | washed and rinsed |
| Vegetable Stock | 2 cups | – |
| Kosher Salt | ½ teaspoon | to taste |
Ingredient Notes and Substitutions
The star of this dish, besides the fish, is really the full-fat coconut milk. It gives the broth that incredible creaminess and subtle sweetness that’s so characteristic of Moqueca. If you can’t find cod, don’t fret! Any firm white fish like halibut, snapper, or even mahi-mahi will work beautifully. Just make sure it’s cut into decent-sized chunks so it doesn’t fall apart during cooking. As for the cayenne pepper, start with ¼ teaspoon if you’re a little wary of heat. You can always add a pinch more at the end if you want to kick it up a notch, or leave it out entirely if you prefer a mild stew. The jalapeño also adds a little zing, so remove the seeds and membranes if you want to tone that down!
Prepare Your Moqueca (Brazilian Fish Stew) Step-by-Step
Alright, let’s get this delicious Moqueca party started! It’s a pretty straightforward process, and the results are SO worth it. We’ll tackle the rice first so it’s ready when the stew is.
Brazilian Rice:
- Grab a small pot and put it over medium heat. Add a splash of olive oil. Once it’s nice and hot, toss in the diced half-onion. Sauté that until it’s looking a little golden and caramelized, probably about 3 to 5 minutes.
- Now, add your washed and rinsed jasmine rice to the pot. Give it a good stir for a minute or so, making sure every single grain gets coated in that lovely onion-infused oil.
- Pour in the vegetable stock and season with about ½ teaspoon of salt, or to your taste. Bring this all up to a boil, then immediately lower the heat way down to a gentle simmer. Pop a lid on it and let it cook for about 20 minutes. You want all that liquid to be absorbed.
- Once the time is up, take it off the heat and let it sit, still covered, for a few more minutes. Then, fluff it up with a fork. Perfect rice, ready to go!
Moqueca (Brazilian Fish Stew):
- Okay, now for the star of the show! Get a large pot or Dutch oven over medium heat. Add your coconut oil and olive oil. Let them melt and get warm.
- Toss in the diced yellow onion and jalapeño. Sauté these for about 2-3 minutes until they’re just starting to soften. We don’t want them brown, just tender.
- Add the sliced red and yellow bell peppers. Keep sautéing for another 2-3 minutes. See how everything’s getting a little softer and the colors are just gorgeous?
- Now, stir in the chopped garlic, sweet paprika, and cayenne pepper. Cook for another minute or two, just until you can really smell the garlic and the spices start to deepen in color. This wakes up all those amazing flavors!
- Add the chopped tomatoes (and their juices if you’re using fresh ones) and give everything a good stir. Let this cook down for another 2-3 minutes so the tomatoes soften up and release their lovely liquid.
- While that’s happening, pat your fish pieces dry with a paper towel and season them generously with salt and pepper.
- Gently lay the seasoned fish pieces on top of the vegetables in the pot. Try not to crowd them too much.
- Pour in the seafood stock (or vegetable stock if that’s what you’re using) and the full-fat coconut milk. Sprinkle in the lime zest. Give it a gentle stir with a spoon, just enough to swirl the liquids around a bit. Be super careful not to break up the fish – we want those nice big chunks!
- Season the liquid with a bit more salt and pepper, then cover the pot. Leave the lid slightly ajar, just a little crack, so some steam can escape and the sauce reduces slightly. Bring it all to a gentle simmer. You want it bubbling softly, not a rolling boil – that’s key to keeping the fish perfectly cooked and intact. Let it simmer away for about 10-15 minutes. You’ll know it’s ready when the fish is opaque and cooked through and the sauce has thickened just a touch.
- Once the fish is cooked, take the pot off the heat. Give it a taste and adjust the seasoning if needed – maybe a little more salt, pepper, or even a squeeze of lime if you like it zingier.
- Serve your beautiful Moqueca right on top of that fluffy Brazilian rice you made earlier. Garnish generously with the chopped green onions and those lime wedges. Enjoy every single bite!
Essential Equipment for Making Moqueca
You’ll need a good-sized pot or Dutch oven for the main stew, and a smaller pot for cooking the rice. A wooden spoon or spatula for stirring and serving is handy too!
Frequently Asked Questions About Moqueca (Brazilian Fish Stew)
Got questions about whipping up this amazing Brazilian Fish Stew? I’ve got you! Here are some common ones I get asked:
Q: What kind of fish is best for Moqueca?
Honestly, the best fish is a firm white fish that holds up well to gentle simmering. Cod is fantastic, but halibut, snapper, grouper, or even mahi-mahi are wonderful choices. Just make sure to cut it into nice, big chunks so it doesn’t fall apart during cooking!
Q: Can I make this Moqueca recipe vegetarian?
Absolutely! You can easily make a vegetarian Moqueca. Instead of fish, try using firm tofu that’s been pressed and cubed, or add hearty vegetables like sweet potatoes (cut into cubes and pre-cooked slightly), zucchini, or even hearts of palm. Just be sure to use vegetable stock instead of seafood stock.
Q: How spicy is this Moqueca recipe?
This Moqueca has a gentle warmth from the jalapeño and cayenne pepper. I’ve listed ¼ teaspoon of cayenne, which gives a nice background heat without being overwhelming. If you love spicy food, feel free to add a little more cayenne, or even a pinch of red pepper flakes. You can also remove all the seeds and membranes from the jalapeño for a milder flavor.
Q: What is seafood stock and can I substitute it?
Seafood stock is a flavorful broth made from simmering fish bones and shells, giving it a lovely depth that complements the fish in Moqueca. If you can’t find seafood stock, don’t worry! Vegetable stock works perfectly well and still results in a delicious stew. Chicken stock is another option, though it will change the flavor profile a bit.
Serving and Storing Your Delicious Moqueca
This Moqueca is just begging to be served piping hot, ladled generously over that fluffy Brazilian rice we made. The rice is the perfect canvas to soak up all that rich, creamy coconut broth! Don’t forget to garnish with those fresh green onions and a squeeze of lime right before you dig in – it really brightens everything up.
Got leftovers? Lucky you! Store any remaining Moqueca and rice in airtight containers in the fridge. It’s best to store them separately if possible, but together works too. Reheat gently on the stovetop over low heat, or in the microwave, until warmed through. Be careful not to overcook the fish when reheating!
| Storage Method | How Long | Reheating Instructions |
|---|---|---|
| Refrigerator | 2-3 days | Gently reheat on stovetop over low heat, stirring occasionally, or microwave until hot. |
Nutritional Snapshot of Moqueca (Brazilian Fish Stew)
Here’s a little look at the estimated nutritional info for a serving of this delicious Moqueca. Remember, these are just approximate values, as things can vary a bit based on the exact ingredients you use!
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 764 kcal |
| Fat | 39 g |
| Saturated Fat | 27 g |
| Carbohydrates | 56 g |
| Protein | 50 g |
| Sodium | 1877 mg |
Share Your Moqueca Creation!
I really hope you give this Moqueca a try! It’s such a fun and flavorful dish. If you do make it, I’d absolutely love to hear what you think! Drop a comment below to share your experience, or tag me on social media with a pic of your beautiful stew. Your feedback makes all the difference!
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Amazing Moqueca: Taste Brazil in 1 Hour
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Moqueca recipe offers a taste of Brazil with tender fish in a rich coconut milk broth, served with fluffy jasmine rice. It’s a flavorful and comforting dish perfect for any occasion.
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons Olive oil
- ½ yellow onion diced
- 1 jalapeno diced (seeds removed if too spicy)
- 1 red bell pepper seeds removed and sliced
- 1 yellow bell pepper seeds removed and sliced
- 2 cloves garlic finely chopped
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne add more if preferred
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
- 2 vine tomatoes chopped, with their juices (or 1 13 ounce can chopped tomatoes)
- 2 cups seafood stock or vegetable stock
- 13 ounce can coconut milk full fat
- 1 lime zested + lime cut into wedges
- 2 green onions chopped, for garnish
- Brazilian Rice:
- ½ yellow onion diced
- 1 garlic clove finely chopped
- 1 cup jasmine rice washed and rinsed
- 2 cups vegetable stock
- ½ teaspoon kosher salt to taste
Instructions
- Moqueca (Brazilian Fish Stew): Bring a large pot to medium heat and add the coconut oil and olive oil. Once melted, add the chopped onion and jalapeño and sauté for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.
- Add the chopped garlic, paprika, and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.
- Add chopped tomatoes with their juices and stir everything together, cooking for another 2-3 minutes so the tomatoes can release their juices and soften.
- Pat the fish dry with paper towels, season with salt and pepper, and lay the fish on top of the vegetables.
- Pour the coconut milk and seafood stock into the pot and add the lime zest. Season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.
- Cover the pot with a lid, leaving a small opening for liquid to evaporate, and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and the soup has reduced slightly.
- Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.
- Brazilian Rice: Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and sauté until lightly caramelized, about 3-5 minutes.
- Add the jasmine rice and sauté so all of the rice is coated with the infused oil.
- Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
- Once done, fluff the rice with a fork and serve with moqueca.
Notes
- Sweat the vegetables: When sautéing the onion and peppers, cook until the vegetables just begin to soften but do not turn brown.
- Do not over-stir the moqueca: Once the fish and liquid are in, give the stew a gentle stir, then leave it alone so the fish stays intact.
- Let it simmer: Bring the moqueca to a good simmer, but not boiling, so the fish gently cooks.
- Do not overcook the fish: Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes, but more delicate shrimp only need 5-7 minutes.
- Taste and adjust: Add more lime juice or more spice if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
