moqueca

Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.

Brazilian Moqueca

tbsp Melted Coconut Oil

Garlic

onions, chopped

tsp Smoked Paprika

Bell Peppers

Tomatoes

cilantro

Salt

Water

white fish

Full-Fat Coconut Milk

Lemon

Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.

Add in water and frozen fish.

Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.

Stir in  coconut milk and lemon juice. Serve.

Traditionally known as Moqueca de Peixe or Brazilian Fish Stew, you will love this vibrant fish stew. It&#039;s bright, flavourful, and ready in less than 30 minutes. Made in one pot, this low-carb, Keto-friendly, paleo-friendly, and gluten-free stew makes for the perfect dinner that is great for both busy weeknights or for entertaining guests.

Brazilian Fish Stew (Moqueca de Peixe)

cod fish (or other firm white fish,

lime juice

Salt and black pepper (to taste)

olive oil (divided)

garlic

hot pepper (finely chopped (optional))

tomatoes

green bell pepper

red bell pepper

yellow bell pepper

onion

cilantro (chopped)

parsley (chopped)

coriander

coconut milk can

½ tbsp tomato paste

Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.

In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.

Spread diced tomatoes on the bottom of the pot.

Then, add bell peppers and sliced onions.

Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.

Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.

Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.

Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!

Moqueca Baiana (Brazilian Fish Stew)

sea bass (or other firm white fish,

large shrimp, peeled and deveined (you can use raw or precooked)

lime

Salt and black pepper,

olive oil, divided

garlic cloves, crushed

red chili

tomatoes,

green bell pepper,

red bell pepper,

red onion, sliced

cilantro, chopped

coconut milk

dendê (red palm) oil,

fish, shrimp or vegetable bouillon, crumbled

Place fish and shrimp in a large bowl....

Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.

In a large clay pot (or dutch oven),...

In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.

Arrange half of the tomato slices on the...

Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.

Pour the coconut milk, add the dendê oil...

Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.

Garnish with the reserved cilantro and serve with...

Garnish with the reserved cilantro and serve with white rice.

Vegan tofu moqueca - a vegan tofu and vegetable version of the traditional Brazilian dish. This vegan moqueca is easy to make, healthy, satisfying and full of delicious tropical flavours.

Vegan Tofu Moqueca

butternut

Tbsp olive oil (divided)

Tbsp virgin coconut oil

garlic (crushed)

ginger

red chilli (finely chopped)

tomatoes (finely chopped)

400 ml tin of full fat coconut milk

240 ml (1 cup) strong vegetable stock

juice of 1 lime

red bell peppers (thinly sliced)

g green beans

spinach

300 g firm tofu (well drained and diced)

salt and pepper

Preheat the oven to 200C/400F/gas mark 6. Spread the butternut squash out in a roasting tray and drizzle over 1 Tbsp of the olive oil. Roast for 30 minutes until tender.

Meanwhile, heat the coconut oil in a large pan over a low heat. Add the diced onion and cook gently for 10 minutes until it is soft and translucent.

Add the crushed garlic, chopped red chilli and grated fresh ginger and fry for another minute.

Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.

Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.

Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.

Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.

Add the fried tofu and the roasted butternut squash to the pan, along with the chopped fresh coriander. Check the seasoning and add more salt/pepper/lime juice as needed.

Serve the moqueca with rice and fried plantain.

An impressive and easy Brazilian fish stew, moqueca can use any fish that&#039;s available and is flavored with coconut milk, peppers and bright lime zest.

Moqueca (Brazilian Fish Stew)

coconut oil

Olive oil

jalapeno (diced (seeds removed if too spicy))

red bell pepper (seeds removed and sliced)

yellow bell pepper (seeds removed and sliced)

garlic (finely chopped)

sweet paprika

cayenne (add more if preferred)

salt

black pepper

vine tomatoes (chopped, with their juices (or 1 13 ounce can chopped tomatoes))

seafood stock (or vegetable stock)

coconut milk (full fat)

lime (zested + lime

green onions (chopped, for garnish)

jasmine rice

vegetable stock

kosher salt (to taste)

Bring a large pot top medium heat and add the coconut oil and olive oil. once melted, add the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.

Add the chopped garlic, paprika and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.

Add chopped tomatoes with their juices and stir everything together and cooking for another 2-3 minutes so the tomatoes can release their juices and soften.

Use paper towels to pat the fish dry and season with salt and pepper and lay the fish on top of the vegetables.

Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.

Cover the pot with a lid, leaving a small opening for liquid to evaporate and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.

Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.

Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and saute until lightly caramelized, about 3-5 minute.

Add the jasmine rice and saute so all of the rice is coated with the infused oil.

Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.

Once done, fluff the rice with a fork and serve with moqueca.

Brazilian Rice

This is absolutely delicious! My family loves it!

I made this tonight with cod and it was soooooooo delicious! Thank you! This will be on regular rotation in my house now.

Carol B.  South Carolina. Made this last night......the only variations were...no Jalapeño  peppers ..went easy on the cayenne (HUBBY) nnd used WHO GARlIC.  and used organic vegetable stock (  used CRAPPIE fish caught by family on Labor Day.....IT WAS AMAZING......served his over rice, mine over pasta..........yall gotta do this.  make it your way but MAKE IT.

A delicious dish. I used rock fish because that’s what I had and it worked great. My husband is usually not a tomato fan but he enjoyed this one.  Nutritious and so easy to make. Thank you!

We made this Stew for guests and served it over the "India Gate" rice that you are always suggesting. Come to find out the rice is Aged. No wonder it is so good. It really does compliment the Brazilian Fish Stew. We had about 2 cups leftover and I reheated it the next afternoon for a snack. I have never had such great leftovers. We used cod also and I really think the coconut milk is what made this recipe so wonderful.

Hello Samantha! I hope everything is good. Your website is a favorite of mine. Both your recipe and content writing are fantastic. My entire family wanted to eat fish last night, so I tried this dish. They really enjoyed it. Thank you, and keep it up.

This looks wonderful!  Do you have any idea what would happen to the calories if I used lite coconut milk?  does the estimated calorie count include the rice?  Thank you!

This is one of my favorite recipes.  Being from Louisiana, it reminds me of a creole dish but with coconut milk, yum.  I cannot handle so much bell pepper, so I substitute celery for 1 of the peppers.  I also cook it a bit longer to soften the veg more.  I just use water, no stock.  Lastly, I only cook the fish for 10 minutes, so it remains firm.  The leftovers are wonderful too!

Is the fish suppose to flake and fall apart??? I used fresh Atlantic cod. Thsnms

Excellent!  I shared this recipe with my sisters!  I am not a huge fan of bell peppers, so I substituted celery for one of them, it was perfect, almost like a coconut creole sauce (I’m from LA).  It’s a quick midweek meal too and the leftovers are delicious too.

An earthy seafood dish made with chunks of fish and shrimp, simmered slowly in a hearty coconut sauce garnished with lime juice and freshly chopped cilantro.

Moqueca Recipe

2-3 lbs tiger shrimp (deveined)

filleted tilapia (cut up in cubes)

red bell pepper (diced)

roma tomatoes (cut up)

tomato paste

chilis (chopped (optional))

palm oil

paprika

shrimp bouillon fish broth (optional)

fresh cilantro (chopped)

In bowl, marinate the clean fish and shrimp with a squeeze of lemon juice, some salt and black pepper.

Heat up the palm oil in a large skillet.

Toss in the chopped onion and garlic, fry for about 1-2 minutes until fragrant.

Go in with the red bell peppers, tomatoes, tomato paste and chilis. Cover and let this cook for 7 minutes.

Season with salt, bouillon, paprika and black pepper. Keep frying for another 3 minutes. If you have fish broth, add it in here and let it reduce for a few minutes before you move on to the next step.

Pour in the coconut milk and let it cook slowly on medium heat for 15 minutes until it starts to thicken nicely.

Add in the marinated fish and shrimp, let this cook in the coconut sauce for 5-7 mins.

Garnish with some chopped cilantro and if you like a little more tanginess, fresh lemon juice.

Flavorful stew with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth.

Brazilian Fish Stew

cumin

pepper

fillets,

olive oil

frozen pepper and onion strips ((1 bag))

tomatoes, drained ((1 can))

coconut milk ((1 can))

fresh cilantro, chopped ((optional))

Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.

Add in the tilapia and mix until coated.

Cover and place in the refrigerator to marinate for 20 minutes or so.

Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they begin to thaw, about 3 minutes.

Add the tomatoes and marinated tilapia and mix them in.

Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.

In the last few minutes, stir in the cilantro (optional).

When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.

I made this exactly as written. Looked just like the picture. So so good. I'd make it again and again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1571504959/eualablq0d15i8zgxnls.mp4

Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort!

Top 7 moqueca recipes from across the web

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Top Tags

Brazilian Moqueca

Brazilian Fish Stew (Moqueca de Pei...

Moqueca Baiana (Brazilian Fish Stew...

Vegan Tofu Moqueca

Moqueca (Brazilian Fish Stew)

Moqueca Recipe

Brazilian Fish Stew

Top 7 moqueca recipes from across the web

The most viewed moqueca recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brazilian Moqueca

Brazilian Fish Stew (Moqueca de Pei...

Moqueca Baiana (Brazilian Fish Stew...

Vegan Tofu Moqueca

Moqueca (Brazilian Fish Stew)

Moqueca Recipe

Brazilian Fish Stew

The most viewed moqueca recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine