Moqueca Baiana: Authentic Brazilian Fish Stew

Name: Moqueca Baiana: Authentic Brazilian Fish Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb firm white fish fillet; 1 tbsp lime juice; 1/4 tsp salt; 1 pinch black pepper; 1 tbsp olive oil; 1 1/2 tbsp olive oil or coconut oil; 2 clove garlic; 1 small onion; 1 red capsicum / bell pepper , halved and sliced; 1 1/2 tsp sugar; 1 tbsp cumin powder; 1 tbsp paprika; 1 tsp cayenne pepper; 14 oz 400 ml coconut milk; 14 oz 400 ml canned crushed tomatoes; 1 cup fish broth/stock; 3 tbsp roughly chopped fresh cilantro / coriander

Experience the vibrant flavors of Bahia with this rich and creamy Brazilian fish stew. Tender white fish is simmered in a fragrant blend of coconut milk, tomatoes, and warm spices for a truly comforting and exotic meal.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

firm white fish fillet
1 lb
lime juice
1 tbsp
salt
0.3 tsp
black pepper
1 pinch
olive oil
1 tbsp
olive oil or coconut oil
0.5 tbsp
garlic
2 clove
small onion
1
red capsicum / bell pepper , halved and sliced
1
sugar
0.5 tsp
cumin powder
1 tbsp
paprika
1 tbsp
cayenne pepper
1 tsp
400 ml coconut milk
14 oz
400 ml canned crushed tomatoes
14 oz
fish broth/stock
1 cup
roughly chopped fresh cilantro / coriander
3 tbsp

Step-by-Step Instructions

In a medium bowl, combine the fish fillets with lime juice, 1 tablespoon of olive oil, salt, and black pepper. Cover with plastic wrap and marinate in the refrigerator for 20 minutes to allow the flavors to penetrate the fish.

Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over high heat. Add the fish and sear until it is lightly golden and just cooked through. Carefully remove the fish from the skillet and set it aside.

Reduce the heat to medium-high and add 1 1/2 tablespoons of olive oil (or coconut oil) to the same skillet. Add the minced garlic and diced onion, cooking for about 1.5 minutes until the onion becomes translucent and fragrant.

Add the sliced bell peppers to the skillet and sauté for 2 minutes until they begin to soften.

Stir in the sugar, cumin, paprika, cayenne pepper, coconut milk, crushed tomatoes, and fish stock. Bring the mixture to a simmer, then reduce the heat to medium.