The Most Delicious Moqueca (Brazilian Fish Stew)
I brought the heat of Brazil to North Dakota with this Moqueca recipe. This Brazilian fish stew is easy, fast, and full of flavor!Moqueca is a Brazilian fish stew combining coconut milk, vegetables, and fish. For this Moqueca recipe, I used some perch fillets from a recent ice fishing trip here in North Dakota. You can also use walleye, catfish, crappie or similar fish to make this chunky, creamy and filling Brazilian fish stew that is ready in 30 minutes and will soon become a family favorite.Brazillian fish stew is both rich in flavor and history. Originating from the coastal region of Brazil, this dish showcases a blend of African, Indigenous, and Portuguese culinary influences. It combines firm white fish, fresh vegetables, and creamy coconut milk to create a hearty and satisfying meal that's perfect for any occasion. But I especially love it on cold winter days like we are having in North Dakota right now.I particularly like how versatile Moqueca can be. It can be made with different types of freshwater fish or seafood and can be adapted in various ways to suit your family's palate Don't like fish? Make it with shrimp. Don't have a can of coconut milk in your pantry? Substitute heavy cream. If you prefer it a little more heat, you can add a little more jalapeno or black pepper.HOW TO MAKE MOQUECA1. Pat the fish dry with a paper towel, cut into 2-inch pieces, and then season on all sides with salt and pepper.2. In a 6-quart saucepan, heat the olive oil over medium-high heat. Add the onion and sauté onion for 2 minutes.3. Add carrots, peppers, garlic, paprika, and cumin and sauté for 5 more minutes. 4. Add fish stock, tomatoes, and tomato paste and simmer for 10 minutes, stirring often.5. Add the coconut milk and fish pieces and simmer over medium heat for about 5 minutes until the fish is cooked through. Add the lime juice and stir to combine.6. Taste and season with more salt if necessary, then serve over cooked rice.MORE FISH RECIPESIf you are looking for more great ways to use some of that fish in your freezer, be sure and check out some of our favorite fish recipes:Lahori FishFish SoupPaddlefish CaviarPaddlefish Caviar on Twice Baked PotatoesFried SmeltPotato Crusted FishCatfish "Scallops"Potato Chip Fish CakesBlackened Catfish with Corn SuccotashSalmon ChowderFish TacosPickled Northern PikeCOME TO NORTH DAKOTA TO GO FISHINGIf you would like to visit North Dakota and experience an amazing fishing experience, check out details at the North Dakota Game & Fish Department website.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Moqueca recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram and Facebook. When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.Did you enjoy this Moqueca (Brazilian Fish Stew Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1/2 pound fish fillets, boneless & skinless
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 6 baby carrots, diced
- 1/2 green bell pepper, diced
- 2 mini sweet peppers, sliced
- 1 jalapeno, seeded & diced
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp cumin
- 1 cup seafood stock
- 1 15-ounce can diced tomatoes
- 3 ounces tomato paste
- one 14-ounce can coconut milk
- 1 Tablespoon fresh lime juice
- Rice for serving
Instructions
- Pat the fish dry with a paper towel, cut into 2-inch pieces, and then season on all sides with salt and pepper.
- In a 6-quart saucepan, heat the olive oil over medium-high heat. Add the onion and sauté onion for 2 minutes.
- Add carrots, peppers, garlic, paprika, and cumin and sauté for 5 more minutes.
- Add fish stock, tomatoes, and tomato paste and simmer for 10 minutes, stirring often.
- Add the coconut milk and fish pieces and simmer over medium heat for about 5 minutes until the fish is cooked through. Add the lime juice and stir to combine.
- Taste and season with more salt if necessary, then serve over cooked rice.
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