Savor The Warmth: Easy Brazilian Fish Stew Recipe To Indulge Tonight
Embark on a culinary journey to Brazil with this incredibly easy and flavorful fish stew. This vibrant dish, inspired by traditional Moqueca, features tender white fish simmered in a rich, creamy coconut milk broth infused with aromatic spices and fresh vegetables. It's a comforting yet exotic meal that comes together quickly, perfect for a cozy weeknight dinner or an impressive gathering.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Rich and creamy tropical flavors in every spoonful.
- Surprisingly quick for a gourmet-tasting meal, ideal for busy evenings.
- Packed with lean protein and fresh, vibrant vegetables.
- A one-pot wonder, simplifying both cooking and cleanup.
- Offers a comforting and authentic taste of Brazilian coastal cuisine at home.
Ingredients
- 680 grams (1.5 lbs) firm white fish fillets (e.g., cod, tilapia, snapper)
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 large bell pepper (preferably red or yellow), deseeded and diced
- 2 medium tomatoes, cored and roughly chopped
- 400 ml (1 can, 14 oz) full-fat coconut milk
- 240 ml (1 cup) fish stock (or vegetable stock/water)
- 30 ml (2 tablespoons) fresh lime juice
- 10 ml (2 teaspoons) sweet paprika
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) sea salt, plus more to taste
- 2.5 ml (1/2 teaspoon) freshly ground black pepper
- 60 grams (1 cup) fresh cilantro, roughly chopped (for garnish)
- Fresh lime wedges, for serving
Instructions
- Gently rinse the firm white fish fillets under cold running water to remove any loose scales or debris. Carefully pat them completely dry with paper towels, which helps ensure the fish cooks evenly and prevents a watery stew. Cut the dried fillets into generous, approximately 4-5 cm (1.5-2 inch) chunks and set them aside.
- In a large, heavy-bottomed pot or a Dutch oven, heat the 30 ml (2 tablespoons) of olive oil over medium heat until it shimmers gently. Add the finely diced onion and sauté for approximately 3-5 minutes, stirring occasionally, until it becomes translucent and softened, releasing its sweet aroma without browning.
- Introduce the minced garlic and the diced bell pepper to the pot. Continue to cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper begins to soften slightly. Be careful not to burn the garlic.
- Add the roughly chopped tomatoes to the mixture. Cook for about 5-7 minutes, stirring occasionally, allowing the tomatoes to break down and release their juices, creating a rich base for the stew.
- Pour in the 400 ml (1 can) of full-fat coconut milk and the 240 ml (1 cup) of fish stock (or water/vegetable stock). Stir thoroughly to combine all the ingredients. Bring the mixture to a gentle simmer, ensuring it doesn't come to a rolling boil.
- Add the 30 ml (2 tablespoons) of fresh lime juice, 10 ml (2 teaspoons) of sweet paprika, 5 ml (1 teaspoon) of ground cumin, 5 ml (1 teaspoon) of sea salt, and 2.5 ml (1/2 teaspoon) of freshly ground black pepper. Stir all the spices into the simmering liquid until they are well incorporated and fragrant.
- Gently place the prepared fish chunks into the simmering stew, ensuring they are mostly submerged in the fragrant liquid. Reduce the heat to low and continue to simmer very gently, uncovered, for about 10-15 minutes. The fish is cooked through when it turns opaque and flakes easily with a fork. Avoid overcooking to maintain its tender texture.
- Carefully taste the stew. Adjust the seasoning with additional salt, pepper, or lime juice as needed to balance the flavors to your preference.
- Ladle the warm Brazilian Fish Stew into serving bowls. Garnish generously with the 60 grams (1 cup) of fresh, chopped cilantro and serve immediately with fresh lime wedges on the side for an extra burst of citrus.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Paper towels
Essential Success Tips
- Choose very fresh, firm white fish for the best texture; it will hold its shape better during simmering.
- Do not overcook the fish. It cooks quickly and should be removed from the heat as soon as it flakes easily to prevent it from becoming dry or rubbery.
- Taste and adjust seasoning throughout the cooking process, especially the salt and lime juice. A final squeeze of lime before serving truly brightens the flavors.
- Allowing the vegetables to properly sauté and soften builds a foundational layer of flavor that is crucial for the depth of the stew.
- Always opt for full-fat coconut milk for a richer, creamier, and more satisfying stew texture and flavor.
Professional Cooking Secrets
- For an even more authentic Brazilian flavor profile, consider adding a small amount (15 ml or 1 tablespoon) of dendê oil (red palm oil) alongside the olive oil at the start of cooking. It imparts a unique color and subtly nutty, earthy taste.
- To add an extra layer of brightness and complexity, incorporate a tablespoon of freshly squeezed orange juice with the lime juice at the final seasoning step. This subtle addition balances the richness of the coconut milk beautifully.
- Enhance the umami depth by dissolving a small pinch of saffron threads (about 0.2 grams or 6-8 threads) in a tablespoon of hot fish stock for 5 minutes before stirring it into the stew along with the other spices.
Notes
- This stew tastes even better the next day as the flavors have more time to meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Traditionally, this dish is served with fluffy white rice or farofa (toasted cassava flour) to soak up all the delicious sauce. Crusty bread is also an excellent accompaniment.
- For a delightful vegetarian variation, simply omit the fish and add hearty vegetables like sweet potatoes (diced), chunks of zucchini, or additional bell peppers and carrots during the simmering stage.
Frequently Asked Questions
What kind of fish is best for this Brazilian fish stew?
Firm white fish varieties work best as they hold their shape and absorb the flavors wonderfully. Excellent choices include cod, tilapia, snapper, mahi-mahi, or even halibut. Avoid very delicate fish that might disintegrate too easily during simmering.
Can I make this stew spicier?
Absolutely! To add a kick, you can finely mince a small jalapeño or serrano pepper and sauté it along with the bell pepper. Alternatively, stir in a pinch of red chili flakes with the other spices.
Can I prepare this stew ahead of time?
You can prepare the vegetable and coconut milk base (steps 2-6) a day in advance and store it in the refrigerator. When you're ready to serve, gently reheat the base to a simmer and then add the fish chunks to cook through. This ensures the fish is fresh and perfectly cooked.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 22g, Carbs: 15g (Approximate values per serving, may vary based on specific ingredients and portion sizes.)
Allergy Information
Contains fish and coconut. This dish is naturally gluten-free; however, always check labels of fish stock to ensure no hidden gluten. For a dairy-free dish, ensure all stock is dairy-free.
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