Moqueca (Brazilian Fish Stew)

Moqueca (Brazilian Fish Stew) is a rich and flavorful seafood stew from Brazil, especially popular in the coastal regions of Bahia and Espírito Santo. The dish combines fresh fish with a variety of vegetables, coconut milk, and aromatic spices, making it a warm, hearty, and tropical stew. What makes Moqueca unique is the use of dendê oil (palm oil), which gives the dish its signature orange color and deep, earthy flavor. This dish is often served with rice and farofa (toasted cassava flour).

Ingredients:

• 1.5 lbs (700 g) of white fish fillets (such as sea bass, halibut, or cod)

• 1 lb (450 g) of shrimp (optional)

• 2 tbsp of dendê oil (palm oil) – if unavailable, substitute with olive oil (though it alters the taste)

• 2 tbsp of olive oil

• 1 onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 4 garlic cloves, minced

• 3 tomatoes, chopped

• 1 can (400 ml) of coconut milk

• 1 cup of fish or vegetable broth

• 1 lime (juice)

• 1 bunch of fresh cilantro, chopped

• Salt and pepper to taste

• Optional: 1 chili pepper, finely chopped (for heat)

Instructions:

• Cut the fish into large chunks. In a bowl, combine the fish chunks with the juice of 1 lime, minced garlic, salt, and pepper. Let it marinate for about 20 minutes while you prepare the other ingredients.

• In a large pot or clay pan, heat the olive oil over medium heat.

• Add the sliced onions, red and green bell peppers, and cook for 5-7 minutes until they soften.

• Add the chopped tomatoes and cook until the tomatoes start to break down, around 5 minutes.

• Pour in the coconut milk and broth, stirring gently to combine. Bring to a gentle simmer.

• Season the mixture with salt, pepper, and optionally, the finely chopped chili for heat.

• Place the marinated fish chunks (and shrimp, if using) into the stew, making sure they are submerged in the liquid.

• Cover and simmer gently for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

• Stir in the dendê oil, which will give the stew a rich orange color and a distinct, earthy flavor.

• Sprinkle chopped fresh cilantro over the stew and mix gently.

• Serve the Moqueca hot, accompanied by white rice and farofa (toasted cassava flour) on the side.

• For extra flavor, squeeze a bit of fresh lime over the top before serving.

Tips:

• For a more authentic Bahian touch, dendê oil is essential, but if unavailable, olive oil is an acceptable substitute.

• You can also add other types of seafood like squid, clams, or mussels.

• Let the fish marinate to absorb all the wonderful flavors before adding it to the stew.

Moqueca is a perfect dish for those who enjoy hearty seafood stews with tropical flavors!

1. Marinate the Fish:

2. Prepare the Vegetables:

3. Add Coconut Milk:

4. Add the Fish:

5. Finish with Dendê Oil:

6. Serve:

Read More : Cioppino (Italian-American Fish Stew)