Brazilian fish stew
Brazilian fish stew, or 'Moqueca,' is a vibrant dish brimming with colors, rich coconut milk, and delicious seafood. The fusion of spices and fresh ingredients reflects the soulful warmth of Brazilian cuisine.
Ingredients
- 1 pound white fish fillets, cut into chunks
- 2 cups coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red or yellow bell pepper, chopped
- 2 large tomatoes, chopped
- 1/4 cup cilantro or parsley, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1/2 teaspoon crushed red pepper (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
- Stir in the minced garlic and continue to sauté for another minute, or until fragrant.
- Add the chopped bell peppers and tomatoes. Cook them down for about 5 minutes, stirring occasionally, until they soften.
- Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Once simmering, add the fish chunks gently into the pot. Ensure they are submerged in the coconut milk. Season with salt, pepper, and optional crushed red pepper for heat.
- Let the stew simmer for about 15 minutes, or until the fish is cooked through and flaky.
- Stir in the lime juice and chopped cilantro or parsley just before serving, allowing the flavors to meld together.
- Serve warm, perhaps over fluffy rice or with crusty bread to soak up the sauce.
Notes
Use fresh fish for the best flavor. Prepare vegetables in advance to save time. Feel free to experiment with herbs and spices to suit your taste.