Moqueca
Moqueca is a traditional Brazilian fish stew made with coconut milk, tomatoes, and spices, featuring firm white fish.
Equipment
- large covered pan
- Medium saucepan
Ingredients
Soup
- 1.5 to 2 pounds firm white fish fillets such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
- 3 cloves garlic minced
- 4 tablespoons lime or lemon juice
- ¼ teaspoon salt
- freshly ground black pepper to taste
- extra virgin olive oil for cooking
- 1 cup chopped spring onion or 1 medium yellow onion, chopped or sliced
- ¼ cup green onion greens chopped
- ½ each yellow and red bell pepper seeded, de-stemmed, chopped (or sliced)
- 2 cups chopped tomatoes
- 1 tablespoon paprika Hungarian sweet
- pinch red pepper flakes
- 1 large bunch cilantro chopped with some set aside for garnish
- 1 14-ounce can coconut milk
Rice
- 1 tablespoon extra virgin olive oil
- ½ medium onion chopped
- 1 clove garlic
- 1 cup white rice
- 1 ¾ cups boiling water check your rice package for the appropriate ratio
- 1 teaspoon salt
Instructions
Preparation
- Coat fish with garlic and lime juice. Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
- Make rice for serving with soup. Bring a couple cups of water to a boil. Heat one tablespoon of olive oil in a medium saucepan on medium high heat. Add the chopped ½ onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes.
- In a large covered pan, coat the bottom with about 2 tablespoon of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
- Use a large spoon to remove about half of the vegetables. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
- Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.
Notes
Serve the moqueca with the prepared rice on the side.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!