Moqueca, popularly known as Brazilian fish stew, hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients.
Fish Stews can be so boring…but not a BRAZILIAN Fish Stew! With a fragrant tomato coconut sauce with a fresh hit of lime, this is such a different exotic way to serve up fish that is off the charts delicious – yet simple to make.
Let’s see how we can make this simple Brazilian Fish Stew made with Sea bass and simmered in coconut milk with onion, tomatoes, chilies, and lime. Easy, fast, and full of flavor! Serve this with rice!
Quick Stats:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Servings: 4 serves
Ingredients:
Fish:
- 1 – 1 ½ pounds firm Sea Bass
- ½ teaspoon salt
- one lime- zest and juice
For stew/ Sauce:
- 2–3 tablespoons coconut or olive oil
- 1 onion- finely diced
- ½ teaspoon salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 garlic cloves- rough chopped
- ½ jalapeno, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 cup fish or chicken stock
- 1 ½ cups tomatoes, diced
- 1 ¼ ounce can coconut milk
- more salt to taste
- ½ cup chopped cilantro, scallions, or Italian parsley
- squeeze of lime
Method to Prepare:
- Rinse and pat dry the fish and cut it into 2-inch pieces. Place in a bowl. Add salt, zest from half the lime, and 1 tablespoon lime juice.
- Massage lightly to coat all pieces well. Set aside.
- In a large saute pan, heat the olive oil over medium-high heat. Add onion and salt, and sauté for 2-3 minutes.
- Turn heat down to medium, add carrot, bell pepper, garlic, and jalapeno and cook 4-5 more minutes.
- Add tomato paste, spices, and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium-low for 5 minutes or until carrots are tender.
- Add the coconut milk and taste and add more salt if necessary.
- Nestle the fish in the stew and simmer gently until it’s cooked through about 4-6 minutes.
- Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces.
- Taste and adjust salt and squeeze with lime.
- To serve, serve over rice, sprinkle with cilantro or scallions, and a squeeze of lime.
- Drizzle with a little olive oil if you like.
Read More:- Tuna Fish Recipes: Make the Most of this Delicious Fish
Recipe Notes:
- This dish is best made with firm white fish fillets because they hold their shape better.
- Use firm white fish fillets include Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi, monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, Hoki, any kind of snapper.
- Coconut milk – full fat is best because the coconut flavor is in the fat.
Final Words:
If you are a seafood lover and want to try something unique then try this fish dish hailing from South America! This flavorful fish recipe is full of condiments and Brazilian aromas! Make this amazingly delicious dish at your home on your weekend night and surprise your family with its savory taste!
