Moqueca (Brazilian Fish Stew)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
419 kcal
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Course
Main Course, Soup
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Cuisine
Brazilian
Moqueca (Brazilian Fish Stew)
Description
This Moqueca recipe uses firm white fish cut into pieces, cooked alongside softened onion, celery, and red bell pepper. The vegetables form a flavorful base enhanced by diced canned tomatoes. A choice of palm oil or a paprika-infused neutral oil adds depth and color to the stew.
Coconut milk is poured over the fish and vegetables to create a rich, creamy broth characteristic of moqueca. The stew cooks gently for about 15 minutes, allowing the fish to tenderize and absorb the aromatic flavors. Fresh scallions and chopped cilantro are added near the end and lime juice seasons the dish with bright acidity.
Moqueca can be served immediately, accompanied by rice for a complete meal. Additional lime wedges and cilantro on the side allow adjusting acidity and freshness according to taste.
Ingredients
- 1-2 pounds halibut cut into pieces, or other firm white fish like cod
- 3 garlic minced, cloves
- ½ red onion chopped
- 1 red bell pepper chopped
- 2 celery chopped, stalks
- 1 ounce diced tomatoes canned
- palm oil optional, Dende oil
- 2 tablespoons peanut oil or other neutral oil
- 1 tablespoon paprika
- salt
- black pepper
- 1 can coconut milk
- 4 scallions chopped
- ½ cilantro chopped, plus more for serving, bunch
- 2-4 lime plus more for serving, wedges
- rice optional
Instructions
- In a pot, sauté onion, celery, bell pepper and cook until softened.
- If using dende oil, skip this stage! Otherwise, in a small bowl, combine 2 tablespoons of neutral or peanut oil with 1 teaspoon of paprika and 1 remaining garlic clove. Add salt and pepper to taste.
- Add tomatoes, dende oil or paprika oil, salt and pepper. Simmer 5 minutes.
- Remove half the vegetables from the pot. Add the fish on top of the veggies in the pot. Cover with remaining vegetables.
- Reduce the heat and pour the coconut milk over the top, adding the creaminess to this coconut milk and seafood soup. Cook for 15 minutes.
- Top with diced scallions and cilantro.
- Season with lime juice.
- Taste and adjust seasoning.
- Serve moqueca immediately, with more lime wedges and cilantro. Moqueca can also be served over rice for a full meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 419kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 98mg | 4% |
| Potassium | 897mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 48mg | 53% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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