Brazilian Moqueca With Coconut Milk

Ingredients
    For the Fish
  • 1 ½ pounds firm white fish, cut into large chunks
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon black pepper
    • For the Stew
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 Roma tomatoes, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 can full-fat coconut milk (14 ounces)
  • ½ cup seafood stock or water
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
    • For Serving
  • Cooked white rice
  • Fresh cilantro
  • Lime wedges
Instructions
  1. 1
    Step 1:

    Marinate the Fish

  2. 2
    In a bowl, combine fish, lime juice, salt, and pepper.
  3. 3
    Allow to marinate for 15 minutes while preparing the vegetables.
  4. 4
    Step 2:

    Sauté the Aromatics

  5. 5
    Heat olive oil in a large Dutch oven over medium heat.
  6. 6
    Add onion and cook for 3–4 minutes until softened.
  7. 7
    Stir in garlic, paprika, and cumin and cook for another minute.
  8. 8
    Step 3:

    Build the Stew

  9. 9
    Layer bell peppers and tomatoes over the onions.
  10. 10
    Pour in coconut milk and seafood stock.
  11. 11
    Bring the mixture to a gentle simmer.
  12. 12
    Step 4:

    Add the Fish

  13. 13
    Carefully place the fish pieces into the simmering broth.
  14. 14
    Cover and cook for 12–15 minutes until the fish is cooked through and flakes easily.
  15. 15
    Avoid stirring too much to keep the fish intact.
  16. 16
    Step 5:

    Finish the Moqueca

  17. 17
    Stir in fresh cilantro and lime juice.
  18. 18
    Taste and adjust seasoning if needed.
  19. 19
    Step 6:

    Serve

  20. 20
    Serve hot over fluffy white rice.
  21. 21
    Garnish with additional cilantro and lime wedges.
Note
  • Use firm white fish like cod or halibut for a sturdy texture.
  • Adjust the spiciness by adding more or less chili peppers to suit your taste.
  • For a vegetarian version, substitute fish with tofu or extra vegetables.
  • Serve with rice or crusty bread to soak up the flavorful broth.
  • Leftovers can be refrigerated for up to 3 days, but the flavors intensify with time.
  • Garnish with fresh cilantro and a squeeze of lime before serving for a burst of freshness.
Read it online: https://simplydeliciousbites.com/recipe/brazilian-moqueca-with-coconut-milk/

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