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5.0 from 3 votes

Moqueca (Brazilian Fish Stew)

A light and tropical Brazilian Fish Stew. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 people
Course: Soup
Cuisine: South American

Ingredients

For the Marinade
  • 2 limes, juiced or ¼ c lime juice
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 ½ lbs firm white fish (halibut or cod), cut into 2” pieces
For Serving
  • 2 cups white rice, dry
  • ½ tsp salt
For the Stew
  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 2 large tomatoes or 1 14oz can of diced tomatoes, undrained, diced
  • 4 scallions chopped
  • ¼ c fresh cilantro, chopped (plus extra for garnishing)
  • 1 tsp paprika
  • 2 cups fish stock or clam juice, vegetable broth, or equal amounts of both
  • 1 bay leaf
  • 1 c light coconut milk

Instructions

    Cup of Yum
  1. In a small bowl, mix together lime juice, garlic, salt, and pepper. Place the fish in a flat dish with high sides. Add the marinade, turning the fish to coat it with the marinade. Marinade the fish for 15-30 min.
  2. Start the rice. Place the dry rice in a saucepan with 3 cups of water (or as much water as specified on the package directions). Add the salt. Cover the saucepan and bring the mixture to a boil. Reduce the heat to medium low and cook for 10-15 minutes, until the liquid has been absorbed. When done, remove the rice from the heat and let stand, covered for 10 minutes, or until the stew is done.
  3. Once the fish is marinating and the rice is cooking, heat the olive oil in a large Dutch oven or 2 quart soup pot, over medium-high heat. Add the onion, green and red bell peppers, garlic, red pepper flakes. Sauté until the veggies begin to soften, about 5 - 6 minutes, stirring often.
  4. Add the diced tomatoes, scallions, chopped fresh cilantro and paprika. Mix well. Nestle the marinated fish pieces into the veggie mixture and pour in all of the remaining marinade. Add the fish stock and bay leaf. Bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 10 min.
  5. Remove the bay leaf and add the coconut milk. Bring the mixture back to a boil and simmer 5 min, uncovered. Taste the Moqueca and season with salt and pepper if your tastes desire.
  6. Serve the soup over top of the white rice, sprinkled with fresh cilantro.