Moqueca (pronounced mo-KEH-kah) is a Brazilian stew made with peppers, tomatoes, onions, garlic, lime coconut milk and herbs. It can be served with fish or shrimp. It reminded me a little of the thai curries made with coconut milk and it was very tasty.
I used cod for the stew. You could use another white fish or I saw a shrimp version as well. Depending on the region it comes from it can have coconut milk or not, but I made the coconut milk version. This stew is usually served over rice and it was quite simple to make.
I loved the combination of the tomatoes, peppers, spices and coconut milk which created a rich broth that goes really well over rice, and the lime juice and herbs add a ton of fresh flavor. This dish only takes about 30 minutes since fish and seafood cook so quickly. It was a great weeknight dinner.
Moqueca (Brazilian Fish Stew)
- 2 tbsp olive oil
- 1 onion diced
- 1 jalapeno seeded and diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 ripe tomatoes diced
- 2 garlic cloves chopped
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- pepper to taste
- 1 1/2 lbs cod or shrimp or other fish
- 2 cups seafood or vegetable stock
- 1 can coconut milk
- juice of 1 lime or more to taste
- chopped scallions
- chopped cilantro
- rice for serving I used basmati
- Cook your rice while you cook the stew. Heat oil in a stock pot over medium heat. Add the onion, peppers, garlic and jalapeno and cook for a few minutes with a pinch of salt.
- Add the spices, salt and pepper and cook for another few minutes.
- Add the chopped tomatoes and the stock and coconut milk. Gently place the fish into the liquid and cook for 10-15 minutes. Stirring gently once in a while but being careful not to break up the fish too much.
- Add the lime juice and taste for seasoning and adjust as needed. Serve over rice topped with scallion and cilantro.