How to Make the Perfect Moqueca
Brazilian · Medium · 50 min · 4 servings
Moqueca is a fragrant and vibrant Brazilian fish stew simmered in rich coconut milk with tomatoes, peppers, and the distinctly nutty flavor of red palm oil called dende. Originating from the state of Bahia, this dish is a beautiful marriage of African and indigenous Brazilian culinary traditions.
Why this recipe works
This Moqueca recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 700 g firm white fish fillets such as snapper or cod cut into chunks
- 400 ml full-fat coconut milk
- 2 tbsp red palm oil dende oil
- 2 whole medium tomatoes diced
- 1 whole large red bell pepper sliced
- 3 cloves garlic minced
Step by step instructions
Step 1: Marinate the Fish
Season the fish chunks generously with salt, black pepper, lime juice, and half of the minced garlic. Toss to coat evenly and allow to marinate at room temperature for at least 15 minutes while you prepare the other ingredients.
Step 2: Build the Flavor Base
Heat the red palm oil in a large wide pot or clay pot over medium heat. Add the remaining garlic and cook for 1 minute until fragrant. Add the diced tomatoes and sliced red bell pepper and cook for 5 minutes, stirring occasionally, until softened and beginning to release their juices.
Step 3: Add Coconut Milk and Simmer
Pour the coconut milk into the pot and stir to combine with the tomato and pepper base. Bring to a gentle simmer over medium heat. Taste the broth and adjust seasoning with salt and a pinch of chili flakes if desired. Allow to simmer for 5 minutes to let the flavors meld.
Step 4: Cook the Fish and Finish
Gently nestle the marinated fish chunks into the simmering coconut broth in a single layer. Cover the pot and cook for 8 to 10 minutes until the fish is opaque and flakes easily with a fork. Do not stir vigorously as this will break the fish apart. Finish with fresh cilantro and serve with white rice and pirão.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red palm oil → coconut oil with a pinch of turmeric to mimic the color without the distinct flavor
- firm white fish → large peeled shrimp for a classic moqueca de camarao variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring too aggressively after adding the fish which causes it to fall apart into the broth
- Using light coconut milk instead of full-fat which results in a thin watery stew lacking richness
Nutrition facts
Per serving: 390 calories, 34g protein, 12g carbs, 24g fat, 3g fiber.
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