Moqueca - Brazilian Fish Stew
From lonnstrom 13 years ago
- 1 hour to make
- Serves 4
Delicious fish stew, this classic Brazilian dish is sure to please even the non-fish lover in your family.
Ingredients
- Soup Ingredients shopping list
- • 1 1/2 to 2 lbs of cod, cut into large portions (2-3”) shopping list
- • 3 cloves garlic, minced shopping list
- • 4 Tbsp lemon juice shopping list
- • Salt, Pepper shopping list
- • Olive oil shopping list
- • 1 large yellow onion, chopped shopping list
- • 1 medium red onion shopping list
- • 1/4 cup scallions, chopped shopping list
- • 1 red bell pepper, seeded and chopped shopping list
- • 2 cups seeded and chopped tomatoes shopping list
- • 1 Tbsp paprika shopping list
- • Pinch red pepper flakes shopping list
- • 1 large bunch of cilantro, chopped with some set aside for garnish shopping list
- • 1 14-ounce can coconut milk shopping list
- Rice Ingredients shopping list
- • 1 Tbsp olive oil shopping list
- • 1/2 yellow onion, chopped shopping list
- • 1 clove garlic, minced shopping list
- • 1 cup white rice shopping list
- • 1 3/4 cups boiling water (or the appropriate ratio of liquid to rice according to rice package) shopping list
- • 1 teaspoon salt shopping list
How to make it
- Marinate Fish
- Place fish pieces in a bowl, add garlic and lemon juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
- Start Rice
- If you are planning on serving the soup with rice, start with the rice. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is soft. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice). Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.
- Prepare Soup
- In a large pot, coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onions and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and scallions. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
- Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
- Bring soup to a simmer, reduce the heat, cover, and let simmer for approximately 20 minutes (depends on fish thickness). Taste and adjust seasonings to the desired seasoning for your taste.
- Garnish with cilantro. Serve with rice.
The Rating
Reviewed by 1 people-
I've had soup very much like this in Rio and Sao Palo and it was delicious. I had it with crusty bread, rather than rice. Haven't thought about that in ages. Thanks for the memories and I'll knock this together soon. RJ
elgourmand
in Apia loved it
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" It was excellent "