Brazilian Fish Stew aka Moqueca Baiana and Brabantia Love
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
461 kcal
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Course
Main Course
Brazilian Fish Stew aka Moqueca Baiana and Brabantia Love
Description
The Brazilian Fish Stew recipe uses firm mackerel pieces marinated with lime for freshness and seasoning. The cooking begins by softening sliced onions and colorful bell peppers, garlic, and red chili to build a fragrant base. Adding fish stock, canned chopped tomatoes, coconut milk, and palm oil creates a flavorful, creamy broth simmered to a slight reduction.
The fish is introduced late in cooking and gently simmered until flaky but intact. The stew showcases a creamy texture from coconut milk and a subtle heat from chili, balanced by acidity from lime juice. Minced coriander mixed in and used as garnish adds bright herbal accents.
This stew is served hot over rice, allowing the rich broth to soak into the grains. The layering of flavors highlights key Brazilian ingredients like palm oil and coconut milk for an authentic touch.
The note suggests using any firm white fish as a substitute for mackerel to suit different tastes or availability. Adjust seasoning with additional lime juice to preference before serving.
Ingredients
- 1 kg (2.2lb) mackerel cut into chunks
- 2 lime divided, juiced
- salt
- 2 tbsp vegetable oil
- 1 onion thinly sliced
- 1 red pepper deseeded and thinly sliced
- 1 yellow bell pepper deseeded and thinly sliced
- 2 garlic minced, cloves
- 1 red chili pepper deseeded and finely chopped
- 500 ml (2 cups) fish stock warm
- 400 g (14oz) canned chopped tomatoes
- 250 ml (1 cup) coconut milk
- 1 tbsp palm oil or vegetable oil
- 1 tsp Coriander cilantro, minced
- rice for serving, and herbs like coriander
- Coriander for serving, and herbs like coriander
Instructions
- Put the fish in a ceramic mixing bowl, add in the juice of 1 lime juice and some salt, mix well and chill in the fridge for 30 mins.
- Heat the vegetable oil in a large pot over medium heat, add in the onion cook for about 5 mins until softened. Then add in the peppers, garlic and chilli and cook for a further 5 mins.
- Mix in the fish stock, chopped tomatoes, coconut milk, palm oil and minced coriander, bring it to the boil, then reduce heat and cook for about 20 mins until the stew has reduced by a fifth.
- Add in the fish and lime juice and cook till the fish flesh starts to flake, up to 10 mins. Season with extra lime juice to your taste before serving with rice and herbs.
Notes
- Mackerel is used for this stew, but any firm white fish can be substituted to suit preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 512mg | 21% |
| Potassium | 1122mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 90.6mg | 101% |
| Calcium | 107mg | 11% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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