Savor The Warmth: Easy Brazilian Fish Stew Recipe To Indulge Tonight
Transport your taste buds to the sun-drenched coasts of Brazil with this effortlessly delicious Fish Stew, known as Moqueca. This vibrant, aromatic dish features tender white fish simmered in a luscious coconut milk broth, brightened by fresh lime and a medley of colorful vegetables. It’s a comforting, healthy, and incredibly flavorful meal that's surprisingly simple to prepare, perfect for a cozy weeknight or entertaining guests.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with tropical flavors from coconut milk, lime, and fresh herbs.
- Quick and easy to prepare, ready in under an hour.
- A healthy and lean source of protein, rich in omega-3s.
- One-pot meal, making cleanup a breeze.
- Versatile with various firm white fish options.
Ingredients
- 680 grams (1.5 lbs) firm white fish fillets (such as cod, tilapia, or snapper)
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (preferably red or yellow for color and sweetness)
- 2 medium tomatoes, chopped
- 400 ml (1 can, 14 oz) full-fat coconut milk
- 240 ml (1 cup) fish stock (or water for a lighter flavor)
- 30 ml (2 tablespoons) fresh lime juice
- 10 grams (2 teaspoons) sweet paprika
- 5 grams (1 teaspoon) ground cumin
- 5 grams (1 teaspoon) salt, adjust to taste
- 2.5 grams (½ teaspoon) black pepper, freshly ground
- 25 grams (1 cup) fresh cilantro, roughly chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prepare the fish by rinsing the fillets thoroughly under cold running water. Pat them completely dry with paper towels to ensure a better texture when cooked. Cut the fish into large, approximately 5 cm (2 inch) chunks to prevent them from breaking apart during simmering, then 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. Add the finely diced onion and sauté for about 3-5 minutes, stirring occasionally, until it becomes translucent and soft, releasing its sweet aroma.
- Introduce the minced garlic and the diced bell pepper to the pot. Continue to cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the bell pepper begins to soften slightly, but still retains a bit of its crispness.
- Stir in the chopped tomatoes. Cook for an additional 5-7 minutes, allowing the tomatoes to break down and release their juices, creating a rich base for the stew. Stir occasionally to prevent sticking.
- Pour in the 400 ml (1 can) of coconut milk and 240 ml (1 cup) of fish stock (or water). Stir well to combine all the ingredients in the pot. Bring the mixture to a gentle simmer, ensuring it does not come to a rolling boil, which can cause the coconut milk to separate.
- Add the 30 ml (2 tablespoons) of fresh lime juice, 10 grams (2 teaspoons) of paprika, 5 grams (1 teaspoon) of ground cumin, 5 grams (1 teaspoon) of salt, and 2.5 grams (½ teaspoon) of black pepper. Stir these spices thoroughly into the simmering liquid, allowing their flavors to meld and infuse the broth.
- Carefully place the fish chunks into the pot, ensuring they are mostly submerged in the aromatic sauce. Reduce the heat to low, cover the pot, and let the stew simmer gently for approximately 10-15 minutes. Cook until the fish is opaque throughout and flakes easily when tested with a fork, being careful not to overcook.
- Taste the stew and adjust the seasonings as needed. This is your chance to add a pinch more salt, pepper, or a squeeze of lime juice to perfect the flavor profile to your liking.
- Serve the Brazilian Fish Stew piping hot, ladled into bowls. Garnish generously with the freshly chopped cilantro and offer extra lime wedges on the side for a burst of fresh citrus flavor with each bite. This dish pairs wonderfully with steamed white rice or crusty bread to soak up the delicious broth.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or wooden spoon
Essential Success Tips
- Choose fresh, firm white fish that holds its shape well when cooked. Avoid flaky fish that might disintegrate.
- Do not overcook the fish. It cooks quickly in the simmering broth, so keep an eye on it to ensure it remains tender and moist.
- For an extra layer of flavor, consider adding a splash of dende oil (palm oil) at the end, a traditional Moqueca ingredient.
- Always taste and adjust seasonings at the end. The balance of salt, spice, and lime is crucial for this dish.
- Serve immediately once the fish is cooked to enjoy the freshest flavors and best texture.
Professional Cooking Secrets
- To deepen the umami and create a richer color, gently char the bell peppers slightly before dicing and adding them to the stew.
- Infuse an extra aromatic layer by gently toasting the paprika and cumin in a dry pan for 30 seconds before adding them to the stew base.
- For an authentic finish, add a few sprigs of fresh dill along with the cilantro for garnish, providing a subtle anise note that complements the seafood beautifully.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop to prevent the fish from becoming tough.
- For a spicier kick, add a pinch of red chili flakes or a finely diced jalapeño along with the bell pepper.
- Vegetable broth can be substituted for fish stock if preferred, though it will alter the depth of seafood flavor slightly.
- This dish is naturally gluten-free if using gluten-free stock, and dairy-free.
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before cutting and adding to the stew. This prevents excess water from diluting the flavors.
What can I serve with Brazilian Fish Stew?
Traditional accompaniments include steamed white rice, a side of farofa (toasted cassava flour), or crusty bread for dipping into the flavorful broth. A simple green salad would also make a refreshing complement.
Is this dish spicy?
As written, this recipe is mildly spiced and not typically spicy. The paprika and cumin contribute warmth and depth of flavor rather than heat. If you prefer a spicier stew, you can add fresh chilies or a pinch of cayenne pepper to taste.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420, Protein: 40-45g, Fat: 20-25g, Carbs: 20-25g (per serving, estimates will vary based on exact ingredients and portions).
Allergy Information
Contains fish. Naturally dairy-free and gluten-free (ensure fish stock is gluten-free). Always check labels for coconut milk and stock for unexpected additives if you have severe allergies.
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