Ingredients
Fish Marinade
- 1 – 1 1/2 pounds firm white fish (Halibut, Black Cod, Sea Bass; thicker cuts preferred)
- ½ teaspoon salt
- Zest of ½ lime
- 1 tablespoon lime juice (from one lime)
Stew Base
- 2-3 tablespoons coconut oil or olive oil (or Dendê – Brazilian Red Palm oil for authentic flavor)
- 1 onion, finely diced (red, white, or yellow)
- ½ teaspoon salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 garlic cloves, roughly chopped
- ½ jalapeño, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin (or whole seed)
- 1 cup fish or chicken stock
- 1 ½ cups fresh tomatoes, diced
- 1 (14 ounce) can coconut milk (including liquid and solids)
- Salt, to taste
- ½ cup chopped cilantro, scallions, or Italian parsley
- Squeeze of lime, for garnish
- Optional: Drizzle of olive oil for serving
Instructions
- Prepare the Fish: Rinse the fish and pat it dry. Cut into 2-inch pieces. Place in a bowl and season with ½ teaspoon salt, lime zest from half a lime, and 1 tablespoon lime juice. Gently massage the mixture into the fish to coat all pieces evenly. Set aside to marinate.
- Cook the Aromatics: Heat 2-3 tablespoons of olive or coconut oil (or Dendê oil) in a large sauté pan over medium-high heat. Add the finely diced onion and ½ teaspoon salt, sauté for 2-3 minutes until translucent.
- Add Vegetables and Spices: Reduce heat to medium. Add diced carrot, red bell pepper, garlic, and jalapeño to the pan. Cook for another 4-5 minutes until vegetables soften. Stir in tomato paste, paprika, and cumin, mixing well to coat the vegetables.
- Simmer with Stock and Tomatoes: Pour in the fish or chicken stock, stir, and bring to a gentle simmer. Add the diced fresh tomatoes. Cover the pan and simmer gently over medium-low heat for about 5 minutes, or until the carrots are tender.
- Add Coconut Milk: Stir in the entire can of coconut milk, mix well, and taste the stew. Add additional salt if needed to balance flavors.
- Cook the Fish: Nestle the marinated fish pieces gently into the coconut stew. Simmer gently for 4-6 minutes until the fish is cooked through and flakes easily. Spoon the flavorful coconut broth over the fish during cooking. For thicker fish pieces, you can finish cooking in a preheated 350°F oven for a few minutes if desired.
- Final Seasoning: Taste and adjust salt as necessary. Add a fresh squeeze of lime juice to brighten the flavors.
- Serve: Serve the moqueca hot over cooked rice. Garnish with chopped cilantro, scallions, or Italian parsley and an extra squeeze of lime. Drizzle a little olive oil on top if preferred for added richness.
Notes
- Dendê (Brazilian Red Palm oil) is traditional and imparts a distinct authentic flavor but can be substituted with coconut or olive oil.
- Use fresh firm white fish cuts for best texture and to prevent fish from falling apart.
- The dish can be finished in the oven if you want a thicker stew or to gently cook larger fish pieces without overcooking.
- Adjust the amount of jalapeño to control the heat level of the stew.
- Leftovers reheat well and flavors deepen over time; reheat gently to avoid overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
