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!
Servings: 6 servings
Ingredients
- ½ pound fish fillets, boneless & skinless
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 6 baby carrots, diced
- ½ green bell pepper, diced
- 2 mini sweet peppers, sliced
- 1 jalapeno, seeded & diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon 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.
