Ingredients
Fish and Seasoning
- 1 to 1 1/4 pound firm white fish such as halibut (sea bass, mahi-mahi, monk fish, barramundi, and/or snapper)
- 1 1/2 tablespoons fresh lime juice
- Salt and ground black pepper, to taste
Vegetables & Aromatics
- 1 small onion, finely diced (yellow, brown or red)
- 1 red bell pepper, seeded and diced or sliced
- 2 carrots, diced
- 1 small red or green jalapeño pepper, seeded and diced (or 1/4-1/2 teaspoon ground cayenne pepper)
- 4 garlic cloves, minced
Spices & Sauce
- 1/2 to 1 teaspoon sea salt or Kosher salt
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 cup fish, chicken or vegetable stock or broth
- 2 fresh tomatoes, diced or 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can coconut milk (full-fat recommended)
Finishing Touches
- Salt and ground black pepper, to taste
- A squeeze of fresh lime juice (about 1 tablespoon or to taste, plus more for serving)
- 3 tablespoons chopped fresh cilantro (plus more for serving)
- 1 scallion, sliced (optional)
- Lime wedges for serving (optional)
- 2 tablespoons coconut oil (olive oil, avocado oil or Brazilian palm oil can be used as alternatives)
Instructions
- Prep the fish: Rinse and pat the fish dry with paper towels. Cut the fish into approximately 2-inch pieces to ensure even cooking.
- Season the fish: Place the fish in a medium bowl. Drizzle with fresh lime juice, then season with salt and black pepper. Toss gently to combine. Cover with plastic wrap and set aside for up to 20 minutes; avoid marinating longer as the lime juice will start to cook the fish.
- Sauté aromatics: Heat coconut oil in a large sauté pan over medium-high heat. Add the finely diced onion and sauté for about 3 minutes, stirring frequently, until softened.
- Add vegetables: Stir in the diced red bell pepper, carrots, and jalapeño pepper (if using cayenne pepper instead, add it with the spices later). Continue cooking for about 3 minutes until the onion is translucent and the vegetables begin to soften.
- Add garlic and salt: Stir in salt and minced garlic, sautéing until aromatic, about 45 seconds, taking care not to burn the garlic.
- Incorporate tomato paste and spices: Add tomato paste, paprika, and cumin (plus cayenne pepper if using). Cook for 45 seconds to 1 minute, stirring constantly until fragrant.
- Simmer the sauce: Pour in the stock, diced fresh tomatoes or crushed tomatoes, and coconut milk. Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer for about 8 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper. Stir in about a tablespoon of chopped cilantro.
- Add the fish: Nestle the fish pieces into the simmering stew, spooning sauce over them as needed. Maintain a gentle simmer and cook for 4-5 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.
- Finish with herbs and lime: Stir in the remaining chopped cilantro, sliced scallions if using, and a squeeze of fresh lime juice. Taste and adjust seasoning as desired.
- Serve: Serve the Moqueca hot over white rice, garnished with lime wedges and extra chopped cilantro for vibrant flavor and freshness.
Notes
- You can substitute the firm white fish with any fresh, flaky fish such as sea bass, mahi-mahi, or snapper depending on availability.
- Brazilian palm oil adds authentic flavor but coconut, olive, or avocado oil can be used as alternatives.
- If you prefer a spicier dish, increase the amount of jalapeño or cayenne pepper.
- Full-fat coconut milk is recommended for the best richness and creaminess in the stew.
- This dish is best served fresh but can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
