Brazilian Moqueca de Peixe with Coconut and Lime
A vibrant Brazilian coconut fish stew with peppers, tomatoes, cilantro, lime, and tender white fish.
Equipment
- Large Dutch oven
- Mixing bowl
- Chef's knife
- Wooden spoon
- Rice cooker or saucepan
Ingredients
Fish and Marinade
- 1 1/2 lb firm white fish fillets cut into large pieces
- 2 tbsp fresh lime juice plus wedges for serving
- 1/2 tsp kosher salt
Stew
- 2 tbsp dendê oil or olive oil
- 1 large yellow onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 3 cloves garlic minced
- 2 medium tomatoes chopped
- 1 cup coconut milk full fat
- 1/2 cup vegetable stock
- 1/2 cup fresh cilantro chopped
- 2 cups cooked white rice for serving
Instructions
Marinate the Fish:
- Toss the fish with lime juice and salt. Cover and refrigerate while preparing the stew, about 20 minutes.
- Warm the oil in a large Dutch oven over medium heat.
Build the Stew:
- Cook the onion and bell peppers until softened, about 6 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomatoes, coconut milk, and stock. Bring to a gentle simmer and cook for 10 minutes until the vegetables are tender.
Finish and Serve:
- Nestle the fish into the simmering broth. Cover and cook gently until opaque and flaky, 6 to 8 minutes.
- Fold in half the cilantro, taste for salt and lime, and spoon over warm rice. Finish with remaining cilantro and lime wedges.
Notes
- Use a gentle simmer once the fish is added.
- Dendê oil adds traditional color and flavor but olive oil works well.
- Serve immediately for the best fish texture.
Nutrition
Calories: 510kcalCarbohydrates: 45gProtein: 39gFat: 21gSaturated Fat: 10gCholesterol: 80mgSodium: 720mgFiber: 5gSugar: 8g