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Brazilian Fish Stew (Moqueca)

Brazilian Fish Stew (Moqueca)

Servings 4


Fish Stew

  • 2 tablespoons olive oil
  • 1/2 yellow onion chopped
  • 1 red bell pepper seeds removed and chopped
  • 1 yellow bell pepper seeds removed and chopped
  • 1 jalapeno seeds and ribs removed, and chopped
  • 2 cloves garlic chopped
  • 1 teaspoon paprika
  • pinch cayenne
  • 1 pound cod
  • 15 ounces chopped tomato
  • 2 cups fish stock
  • 1 can coconut milk full fat, not light
  • 1 lime zested
  • salt and pepper to taste
  • green onions for garnish


  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped
  • 1 clove garlic chopped
  • 1 cup jasmine rice
  • 2 cups vegetable stock
  • salt and pepper to taste
  • cilantro rough chopped
  • green onions for garnish


  • In a large pot, heat olive oil on medium heat for a minute, Saute chopped onion, bell peppers, and jalapeno until lightly soft, about 6 minutes. Add chopped garlic, paprika, and cayenne. Stir to combine, for another minute.
  • Add chopped tomatoes with their juice. Stir and cook for 2 minutes.
  • After cutting the fish in 2-inch chunks, dry the fish very well with a paper towel. Season with salt and pepper on both sides. Add the fish, fish stock, coconut milk, and lime zest. Season with salt and pepper. Cover and cook for about 20 minutes on medium-low heat or until the fish is fully cooked.
  • While stew is cooking, make the rice. In a small pot, saute chopped onion and garlic in olive oil until lightly caramelized. Add jasmine rice, and stir to coat so onion and olive oil are evenly distributed through the rice.
  • Add vegetable stock, and season with salt and pepper. Bring rice to a boil, lower heat to a simmer, cover, and continue cooking for about 20 minutes or until the liquid has evaporated.
  • Serve by spooning the stew over a bowl of rice, or serve the stew and rice side by side. Garnish with cilantro and chopped green onions.