Brazilian Fish Stew

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In Brazil, this fish stew is called moqueca (pronounced "mo-KEH-kah"), and typically consists of cod, onions, garlic, and tomatoes in a flavorful coconut milk broth.

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

COD FISH

  • 1 lb Cod , fillet, skinless, cut into bite-sized pieces
  • 1 tbsp Lime , zest
  • 1 tbsp Lime juice
  • To taste Salt
  • To taste Black pepper, freshly ground

STEW

  • 1 tbsp Olive oil , extra virgin
  • 1 medium Yellow onion, finely chopped
  • 2 medium Red pepper, sliced
  • 2 cloves Garlic , crushed
  • 2 tsp Paprika , smoked
  • 1 tsp Coriander , ground
  • 1 tsp Dried chili flakes
  • 1 14 oz can Tomatoes , chopped
  • 1 tbsp Tomato puree
  • 1 ½ cups Coconut milk
  • 1 ¼ cup Stock , vegetable
  • ¾ lb Shrimp, large (31/35 count)
  • 1 tbsp Lime juice
  • For garnish Lime wedges
  • For garnish Parsley , preferably flat-leaf, chopped

METHOD

  • In a large bowl, place cod, lime zest and juice. Season with salt and black pepper. Toss to combine, cover and set aside to marinate for 15 minutes.
  • In a large, deep skillet or pan, heat olive oil over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
  • Add garlic, paprika, coriander and chili flakes. Cook for another 1 to 2 minutes. Add chopped tomatoes and tomato purée and simmer over medium, stirring occasionally, until most of the liquid has evaporated and mixture has thickened, about 6 to 8 minutes.
  • Pour in coconut milk and stock. Bring to a boil, then reduce heat. Add the marinated fish and shrimp and simmer on a low heat until just cooked through, about 5 minutes.
  • Stir in remaining lime juice and zest and garnish with parsley. Serve on its own with lime wedges, or with crusty bread.

NOTES

  • Alternatively, you can serve stew over white rice
  • Alternatively, you can use yellow or orange bell peppers
  • If needed, substitute skinless haddock or halibut for cod