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Brazilian Fish Stew (Moqueca) with Coconut Milk and Jasmine Rice Recipe

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★★★★★

4.5 from 69 reviews

This Brazilian Fish Stew, also known as Moqueca, is a vibrant and flavorful seafood dish made with succulent cod simmered in a rich broth of coconut milk, tomatoes, and aromatic spices. Paired perfectly with fragrant jasmine rice, this traditional Brazilian recipe balances the sweetness of bell peppers and creaminess of coconut milk with a subtle kick from jalapeño and cayenne, creating a comforting yet exotic meal.

Ingredients

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Moqueca (Brazilian Fish Stew)

  • 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)

Brazilian Rice

  • 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

Instructions

  1. Sauté Aromatics: Heat a large pot over medium heat and add the coconut oil and olive oil. Once melted, add the diced onion and jalapeño. Sauté for 2-3 minutes until softened. Add the sliced red and yellow bell peppers and cook for another 2-3 minutes to soften the peppers.
  2. Add Garlic and Spices: Stir in the finely chopped garlic, sweet paprika, and cayenne pepper. Continue sautéing for 1-2 minutes until the garlic softens and the spices deepen in color, releasing their aromas.
  3. Incorporate Tomatoes: Add the chopped tomatoes along with their juices to the pot. Stir well and cook for 2-3 minutes, allowing the tomatoes to soften and release their flavors into the mixture.
  4. Prepare and Season Fish: Pat the cod pieces dry with paper towels. Season them evenly with kosher salt and ground black pepper. Carefully lay the fish pieces on top of the sautéed vegetables in the pot.
  5. Add Liquids and Lime Zest: Pour the full-fat coconut milk and seafood stock into the pot. Add the lime zest and season with additional salt and pepper to taste. Gently stir the liquid around the fish without breaking the pieces.
  6. Simmer the Stew: Cover the pot with a lid, leaving a small opening for steam to escape. Bring to a gentle simmer and cook for 10-15 minutes until the fish is cooked through and the stew has slightly reduced and thickened.
  7. Make the Jasmine Rice: In a small pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until lightly caramelized, about 3-5 minutes. Add the washed jasmine rice and sauté for 1-2 minutes to coat the grains in oil.
  8. Cook the Rice: Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover with a lid, and simmer for about 20 minutes until the liquid is fully absorbed and rice is tender. Fluff with a fork.
  9. Finish and Serve: Remove the stew from heat. Taste and adjust seasoning if necessary. Serve the moqueca over the cooked jasmine rice. Garnish with chopped green onions and lime wedges for an extra burst of freshness.

Notes

  • For a milder stew, remove the seeds from the jalapeño before dicing.
  • Firm white fish like cod, halibut, or snapper work best to hold texture during cooking.
  • You can substitute seafood stock with vegetable stock if preferred.
  • Adjust the cayenne pepper amount to control the spice level.
  • Use full-fat coconut milk to achieve a creamy and rich broth.
  • Serving with jasmine rice helps soak up the flavorful stew juices.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: Brazilian fish stew, Moqueca, seafood stew, coconut milk fish stew, Brazilian cuisine, cod recipe, jasmine rice, spicy fish stew

Find it online: https://amayaharis.com/brazilian-fish-stew-moqueca-with-coconut-milk-and-jasmine-rice-recipe/