In Brazil, they make moqueca (pronounced “mo-KEH-kah”), a stew made with fish, onions, garlic, tomatoes, cilantro, and in the northern state of Bahia, they add coconut milk. You don’t have to go to Brazil to enjoy a Spicy Brazilian Fish Stew with this simple and delicious recipe I’ve created.
It’s the kind of recipe that, when I was making it, I didn’t anticipate it being a new favorite food, but it totally is. I can’t get it out of my mind and knew that I just HAD to to share it with you!
While we prefer it served as a basic stew, it’s also delicious served with Cauliflower Rice or with my Always Perfect 5-minute {pressure cooker} Rice, as well.
Ingredients
- 1 pound wild caught cod or other wild caught white fish
- 1 medium lime, juiced
- 1 medium jalapeno pepper (seeds removed)
- 1 medium Onion
- 1 medium red pepper
- 1 medium yellow pepper
- 2 cloves Garlic
- 1 teaspoon Paprika
- 2 cups Chicken Bone Broth
- 2 cups chopped tomatoes
- 1+ teaspoons Sea Salt
- 1/4 teaspoon Black Pepper
- 15 ounces coconut milk (canned)
Optional garnishes
- chopped fresh cilantro
- additional lime wedges
Instructions
- Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
- Heat a large saute pan over medium/high heat, and add the olive oil. Once it is hot, add the peppers and onions saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds.
- Add the spices, tomatoes and broth, stir well to incorporate. Bring the mixture to a boil.
- Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
- Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by wedges of lime.
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!
It would help us to know how to handle the peppers, garlic and onion. Are they chunks, chopped, etc.? I’m making the dish now and will report after dinner.
Cut them in the size pieces YOU prefer
Loved it! I blended the soup once it cooked for a bit which made it amazing! I then added some left over baked halibut. So good.
Absolutely perfect made with tilapia!
Absolutely stellar as written. Beautiful in white or pottery bowls. Next time I will make it several hours in advance, let it sit and reheat .