Name: Brazilian Fish Stew (Moqueca) with Coconut Milk and Jasmine Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 jalapeño, diced (seeds removed if too spicy); 1 red bell pepper, seeds removed and sliced; 1 yellow bell pepper, seeds removed and sliced; 2 cloves garlic, finely chopped; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (add more if preferred); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces; 2 vine tomatoes, chopped with juices (or 1 13-ounce can chopped tomatoes); 2 cups seafood stock or vegetable stock; 13-ounce can full-fat coconut milk; 1 lime, zested and cut into wedges; 2 green onions, chopped (for garnish); 1/2 yellow onion, diced; 1 garlic clove, finely chopped; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste); 1 tablespoon olive oil

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Introduction

Brazilian Fish Stew, or Moqueca, is a vibrant and flavorful dish combining tender fish with rich coconut milk and fresh vegetables. This comforting stew is perfect for anyone looking to explore delicious South American cuisine at home.

A white bowl filled with creamy orange soup showing a rich texture and slight oil separation on top, chunks of white fish pieces scattered around the bowl, with visible slices of red and yellow bell peppers in the soup. There are small green onion rings and fresh chopped green herbs sprinkled on top. Two lime wedges rest in the upper right part of the bowl. The bowl is placed on a white marbled surface with partial views of a white bowl of rice with green herbs on the left and a small white bowl with lime wedges on the upper right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil
2 tablespoons olive oil
1/2 yellow onion, diced
1 jalapeño, diced (seeds removed if too spicy)
1 red bell pepper, seeds removed and sliced
1 yellow bell pepper, seeds removed and sliced
2 cloves garlic, finely chopped
1 teaspoon sweet paprika
1/4 teaspoon cayenne (add more if preferred)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
2 vine tomatoes, chopped with their juices (or 1 13-ounce can chopped tomatoes)
2 cups seafood stock or vegetable stock
13-ounce can full-fat coconut milk
1 lime, zested and cut into wedges
2 green onions, chopped (for garnish)
1/2 yellow onion, diced (for rice)
1 garlic clove, finely chopped (for rice)
1 cup jasmine rice, washed and rinsed
2 cups vegetable stock (for rice)
1/2 teaspoon kosher salt (to taste, for rice)

Instructions

Step 1: In a large pot over medium heat, add coconut oil and olive oil. Once melted, sauté the diced onion and jalapeño for 2-3 minutes until softened. Add the sliced red and yellow bell peppers and cook for another 2-3 minutes.
Step 2: Stir in chopped garlic, sweet paprika, and cayenne pepper. Sauté for 1-2 minutes until the garlic softens and the spices deepen in color.
Step 3: Add the chopped tomatoes with their juices and cook for 2-3 minutes to allow the tomatoes to soften and release their juices.
Step 4: Pat the fish pieces dry with paper towels, season with salt and pepper, and place them gently on top of the vegetables in the pot.
Step 5: Pour the coconut milk and seafood or vegetable stock over the fish. Add lime zest, and season again with salt and pepper. Carefully stir the liquid without disturbing the fish.
Step 6: Cover the pot with a lid left slightly ajar for steam to escape. Bring to a simmer and cook for 10-15 minutes, or until the fish is cooked through and the broth has reduced slightly.
Step 7: While the stew simmers, start the rice. In a small pot over medium heat, heat olive oil and sauté the diced onion until lightly caramelized, about 3-5 minutes.
Step 8: Add rinsed jasmine rice to the pot and stir to coat the grains with the oil and onion mixture.
Step 9: Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, until the liquid is absorbed.
Step 10: Remove the rice from heat and fluff with a fork. Taste the stew and adjust seasoning if needed.
Step 11: Serve the fish stew over the jasmine rice. Garnish with chopped green onions and lime wedges for an extra burst of freshness.

Tips & Variations

Use other firm white fish such as halibut or snapper if cod is unavailable.
For a milder stew, remove all jalapeño seeds or substitute with a milder pepper.
Add fresh cilantro or parsley as a garnish for added brightness.
Try using homemade seafood stock for deeper flavor or vegetable stock for a lighter version.
Serve with crusty bread alongside the rice to soak up the flavorful broth.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the fish from breaking apart. Cooked rice can be stored separately and reheated with a splash of water to maintain moisture.

How to Serve

A white bowl filled with a creamy orange soup that has a smooth texture, with chunks of white fish and slices of red and yellow bell peppers floating on top. The soup is garnished with green sliced spring onions and sprigs of fresh cilantro. There are two lime wedges placed on the surface of the soup near the edge of the bowl. In the background, there is a blue bowl with white rice and green garnish, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this stew?

Yes, firm white fish like halibut, snapper, or bass work well and hold their shape during cooking.

Is this recipe spicy?

The level of spiciness depends on your preference; removing jalapeño seeds and adjusting the cayenne can make it milder or hotter.