moqueca baiana

Recipe video above. A traditional Brazilian dish in a delicately flavoured coconut base broth with terrific depth of flavour that belies the relatively short ingredient list! The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari.

Brazilian Fish Stew (Moqueca Baiana)

fish

lime juice

tsp salt

Black pepper

olive oil

tbsp olive oil

garlic (, minced)

onion

red capsicum / bell pepper

tsp sugar ((any))

cumin powder

paprika

cayenne pepper ((optional))

oz / 400 milliliters coconut milk ((full fat best, Note 2))

oz / 400 milliliters canned crushed tomatoes

fish broth/stock ((or chicken

juice

cilantro

Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.

Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

Fish

Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.

Add the bell peppers and cook for 2 minutes.

Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.

Return the fish to the broth to reheat - about 2 minutes.

Stir through lime juice.

Garnish with cilantro/coriander and serve with rice or Lime Rice. For a low carb option, try Cauliflower Rice!

Broth

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.

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Brazilian Fish Stew (Moqueca Baiana...

Moqueca (Brazilian Fish Stew)

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