Brazilian Fish Stew Moqueca Baiana Sunshine in a Pot

Recipe Introduction

Quick Hook

Ever dreamt of sunny beaches and vibrant flavors? I have! This Brazilian Fish Stew (Moqueca) recipe will transport you to the heart of Bahia.

It’s a coconutty, tomatoey, fishy hug in a bowl. Honestly, this recipe is easier than you think!

Brief Overview

Moqueca Baiana is a traditional Brazilian seafood stew, bursting with the flavors of coconut milk and fresh fish. Originating from the Bahia region, it's a celebration of vibrant colours and tastes.

Don't be scared of the ingredients list! This recipe is a "medium" difficulty, taking about an hour. Serves 4-6 hungry people.

Main Benefits

This Fish Dinner is not just delicious; it’s packed with healthy protein and good fats. I think that the rich coconut milk base is so comforting, making it the perfect winter warmer.

What makes this Moqueca Recipe truly special is its authentic blend of flavours, bringing a taste of Brazil to your table.

What You'll Need for This Brazilian Fish Stew

Let's talk ingredients! Don't freak out by the list. It's mostly things you can find in most supermarkets. If you have any questions at all, please don't hesitate to ask in the comments down below!

• For the Fish:
  • 1.5 lbs (680g) firm white fish fillets (such as cod, sea bass, or mahi mahi), cut into 2 inch (5cm) pieces
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2.5g) black pepper, freshly ground
• For the Sofrito:
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 tbsp/15g)
  • 1 red bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 yellow bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 green bell pepper, seeded and thinly sliced (about 1 cup/150g)
  • 1 scotch bonnet pepper, stemmed, seeded, and finely minced (use sparingly according to heat preference - 1/4-1/2 pepper)
• For the Stew:
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (13.5 oz/400ml) can full fat coconut milk
  • 2 tbsp (30ml) dendê oil (palm oil - see notes below)
  • 1/2 cup (120ml) fish stock or vegetable broth
  • 1/4 cup (15g) chopped fresh cilantro, plus more for garnish
  • 1 tbsp (7g) chopped fresh parsley
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
• For Serving:
  • Cooked white rice, for serving
  • Lime wedges, for serving
  • Hot sauce (optional), for serving

Ingredients & Equipment for Your Moqueca Adventure

So, fancy diving into some Brazilian Fish Stew goodness? This Moqueca Recipe is easier than you might think! Let's round up what you'll need.

Trust me, even if you are not a pro, this recipe will make you feel like it.

Main Ingredients: The Heart of Brazilian Food

First up, the fish! You'll need 1.5 lbs (680g) of firm white fish. Cod, sea bass, or even mahi mahi work great.

Just cut them into 2 inch (5cm) chunks. Quality matters here. Fresh fish makes all the difference. It should smell clean, not fishy! I always get mine from Mr.

Smith's stall at the market.

Next, grab 1 tbsp (15ml) of lime juice, 1 tsp (5g) of sea salt, and 1/2 tsp (2.5g) of black pepper. These marinate the fish and get things started right.

Then for the flavour fiesta or Sofrito , you'll need: 2 tbsp (30ml) of olive oil, 1 medium yellow onion (chopped), 2 cloves of minced garlic, and 1 cup (150g) each of sliced red, yellow and green bell peppers.

Now, for the sneaky scotch bonnet pepper - be careful with this one! Start with just 1/4 to 1/2 . These give the most traditional Moqueca Baiana flavor.

Finally, for the actual Fish Stew itself! 1 can (14.5 oz/411g) of diced tomatoes, 1 can (13.5 oz/400ml) of full fat coconut milk is important.

We add 2 tbsp (30ml) of dendê oil, and then 1/2 cup (120ml) of fish or veggie stock, plus cilantro, parsley and paprika.

Seasoning & Aromatic Notes

Honestly, the right combo of spices is key to a killer Coconut Milk Fish Stew . The smoked paprika adds a beautiful depth.

Cilantro and parsley bring that fresh zing. If you cannot find Dendê Oil, you can use the substitution as mentioned in the ingredients section.

Don't skimp on the seasoning. It’s what makes this Fish Dinner really sing.

Equipment: Keep It Simple, Stupid

You don’t need fancy gadgets for this Easy Moqueca Recipe . A large, heavy bottomed pot or Dutch oven is essential. This helps distribute the heat evenly and prevent sticking.

A cutting board and sharp knife are a must, naturally. Measuring cups and spoons are also needed.

Now get cooking and enjoy this amazing dish!

Unleash Your Inner Chef: Mastering Moqueca Like a Pro

Oh my gosh, fancy a taste of sunny Brazil? I'm talking about Brazilian Fish Stew , aka Moqueca Baiana . This isn't your average fish stew ; it's a vibrant, flavour explosion that's surprisingly easy to whip up at home.

It’s like bringing sunshine straight to your kitchen, even if it’s raining cats and dogs outside. Think of it as your next go-to fish dinner dish!

Prep Like a Boss

• Essential mise en place: Get all your bits chopped and measured before you even think about turning on the hob. Honestly, this saves so much time and stress. Dice those veggies, measure out your coconut milk, and get the fish ready to go.
• Time saving organization tips: Chop the peppers and onions together. Store them in one container. This minimises mess and fuss.
• Safety reminders: Scotch bonnet is no joke, right? Wear gloves when you're handling it. And for crying out loud, don't touch your eyes!

step-by-step: From Zero to Moqueca Hero

1. Marinate the fish. Gently combine the fish with 1 tbsp lime juice , 1 tsp salt , and ½ tsp pepper . Let it sit for 15 minutes just enough time to set the table.
2. Sauté the sofrito. Cook onion for 5 minutes until softened. Add garlic, bell peppers, and Scotch bonnet. Cook for 5 minutes more .
3. Build the stew. Stir in the tomatoes and coconut milk. Bring to a simmer.
4. Add the fish. Gently place the marinated fish into the stew.
5. Simmer. Cover and simmer until the fish flakes easily, about 8- 10 minutes . Seriously, don't overcook it!
6. Finish and serve. Stir in dendê oil , broth, cilantro, parsley, and smoked paprika. Season with salt and pepper. Garnish and serve over rice with lime.

Pro Tips: Level Up Your Moqueca

• If you can find dendê oil , use it! It's a game changer. Otherwise, use annatto oil (for colour) and vegetable oil to make it as close as possible in flavors!
• Don't be shy with the lime. A squeeze of fresh lime brightens everything up.
• Common mistakes to avoid: Overcooking the fish is a big one. Keep an eye on it. Also, don't skimp on the coconut milk.

This Easy Moqueca Recipe is more than just a dish; it's an experience! It brings the vibrant culture of Brazilian food right into your home.

Give this Moqueca Recipe a go, and let me know what you think! You'll be transported to the beaches of Bahia in no time.

Enjoy your Brazilian Seafood Stew !

Recipe Notes for Your Brazilian Fish Stew (Moqueca)

So, you're ready to make this amazing Brazilian Fish Stew (Moqueca) ? Awesome! I've got a few extra bits of info that I think will really help you nail it.

These are the kinds of things I wish I knew the first time I made it. You know?

Serving Like a Pro: Plating & Pairings

Okay, let's talk presentation, 'cause we eat with our eyes first, right? I reckon serving your Brazilian Seafood Stew in a rustic bowl makes it feel super authentic.

Top it with extra cilantro, and definitely have lime wedges on the side.

For sides, fluffy white rice is a must to soak up all that yummy sauce. Honestly, farofa (toasted cassava flour) is amazing too, if you can find it.

For drinks, I like a crisp white wine, or even better, a Caipirinha for that full Brazilian experience!

Storage Savvy: Keeping it Fresh

Got leftovers? Lucky you! This Fish Stew tastes even better the next day, honestly. Just pop it in an airtight container in the fridge. It'll keep for up to three days.

Freezing is a bit trickier, because the texture of the fish can change. But if you must freeze, use a freezer safe container and try to use it within a month.

Reheat gently on the stovetop. Don't nuke it, or the fish will get rubbery! Low and slow is the key here.

Mix it Up! Variations on a Theme

Feel like getting creative? Go for it! If you're veggie, try using hearts of palm instead of fish. It soaks up all the flavour. Seriously delicious.

Want to spice things up? A tiny pinch of cayenne pepper will do the trick. Also if you have a dendê oil substitute or you have issues with finding it, don't worry, you can use a mixture of 1 tablespoon of annatto oil (for color) and 1 tablespoon of regular vegetable oil.

I've done it, and it's still lush.

Nutrition Nuggets: Goodness Inside

Okay, so this Easy Moqueca Recipe isn't just delicious, it's pretty good for you too. Think of it as a great Fish Dinner .

You're getting a good dose of protein from the fish, healthy fats from the coconut milk, and loads of vitamins from all those veggies.

It’s roughly around 420 kcal per serving, packed with protein and goodness. Plus, fish is great for your brain. Win-win, right?

So, there you have it! A few extra tips to make your Moqueca Recipe truly amazing. Don't be afraid to experiment and make it your own.

Now get cooking and enjoy the sunshine in a pot! You got this!