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Moqueca Brazilian Fish Stew

Moqueca Brazilian fish stew simmers firm white fish in coconut milk with tomatoes, peppers, and red palm oil. Lime-marinated fish stays tender in a gently simmered broth finished with fresh cilantro.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating and resting 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb firm white fish fillets such as cod, snapper, or halibut; cut into 2-inch pieces
  • 1 lime juiced
  • 2 cloves garlic minced
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 2 tbsp red palm oil (dendê), or olive oil if unavailable
  • 1 yellow onion medium, thinly sliced
  • 1 red bell pepper medium, thinly sliced
  • 1 jalapeño small, seeded and minced
  • 3 tomatoes medium, chopped
  • 1 can (13.5 oz) coconut milk
  • 0.5 cup fresh cilantro chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Toss the fish with the lime juice, garlic, 1/2 teaspoon of the salt, and the black pepper, then cover and refrigerate for 15 minutes.
  2. Heat the palm oil in a 5-quart Dutch oven over medium heat.
  3. Add the onion, bell pepper, and jalapeño and cook for 5 minutes, stirring occasionally, until softened.
  4. Add the tomatoes and remaining 1/2 teaspoon salt and cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
  5. Stir in the coconut milk and bring to a gentle simmer.
  6. Nestle in the fish and pour in its marinade, then cover and simmer for 8 to 10 minutes, until the fish is opaque and reaches 145°F in the thickest piece.
  7. Gently stir in the cilantro.
  8. Let the stew rest for 5 minutes before serving.

Notes

For tender fish, check that the thickest piece reaches 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended because the fish and coconut milk may change texture. Use olive oil if red palm oil is unavailable.