| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 18g | 11g | 7g |
| sugars | fibre | protein | salt |
| 4g | 2g | 25g | 0.91g |
Why I Love Brazilian Fish Moqueca
My affinity for Fish Moqueca, a fragrant and flavorful Brazilian recipe, stems from my years growing up on the Texas-Mexico border. There’s something so enticing about this dish, with its melding of hearty, savory flavors and a comforting, warming heat that can take the chill off any day.
A Dish to Transport You
Fish Moqueca, for the unfamiliar, is a traditional Brazilian recipe that beautifully combines white fish fillets marinated in lime juice, garlic, salt, and pepper, and a spicy-sweet sauce made with bell peppers, onions, diced tomatoes, and a tantalizing blend of coconut milk, fish stock, and palm oil. Top it all off with a sprinkling of fresh parsley and cilantro for an indescribably satisfying finish.
Fish Moqueca: A Blend of Cultures
In my many culinary explorations, I’ve been deeply inspired by Chef Alex Atala. His own journey, from his homeland of Brazil to the most prestigious kitchens across the globe, made me fascinated by the interplay of different cuisines. And let me tell you, Fish Moqueca is precisely that – a wonderful collision of worlds, an intriguing fusion of my Southern cooking traditions and these beautiful Brazilian flavors.
It’s not just the taste that has captured my heart. Being a grade school teacher, I absolutely love the opportunity to introduce my students to global cuisines through hands-on cooking. The Fish Moqueca has been a hit, not only for its taste but as an edible geography lesson.
You don’t need to be in Brazil to experience its vibrant culture and flavors. With this Fish Moqueca recipe, you’re just a simmer away from a tropical getaway. Take a leaf out of my kitchen, get your pots and pans ready, and let this melody of flavors transport you right to the heart of Brazil.
What You’ll Need
- 2 pounds of white fish fillets
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 3 tablespoons of lime juice
- 2 tablespoons of olive oil
- 1 large onion, sliced
- 1 large bell pepper, sliced
- 1 cup of diced tomatoes
- 1 tablespoon of tomato paste
- 1 cup of fish stock
- 1 can (13.5 ounces) of coconut milk
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped parsley
- 1-2 tablespoons of palm oil (optional)
Method
Step One
Season the fillets of white fish with the minced garlic, salt, and pepper to taste. Drizzle the fish with the lime juice and set aside to marinate for around 15-20 minutes.
Step Two
While the fish is marinating, heat the olive oil in a large pan over medium heat. Add the sliced onion and sliced bell pepper to the pan, and cook until the vegetables have softened, which should take about 5 minutes.
Step Three
Stir in the diced tomatoes and tomato paste to the pan, and continue to cook for another 2-3 minutes until the tomatoes start to break down and create a sauce.
Step Four
Pour the fish stock into the pan with the vegetables and tomatoes, stirring well to combine. Reduce the heat to low, cover the pan, and let the mixture simmer for around 10 minutes.
Step Five
After simmering, add the marinated fish fillets to the pan. Pour over the can of coconut milk, and stir gently to combine. Cover the pan again, and let the fish cook in the coconut milk until it is cooked through, which should take about 10-15 minutes.
Step Six
Remove the pan from the heat. Sprinkle the chopped cilantro and parsley over the top of the fish, and drizzle over the palm oil if using.
Step Seven
Serve your Fish Moqueca while hot, preferably with a side of rice. Enjoy!
