Brazilian Fish Stew (Moqueca Baiana)
Firm fish simmers in a fragrant coconut, tomato, lime and spice broth in this Brazilian stew. Serve it with rice to soak up the sauce.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
Brazilian Fish Stew (Moqueca Baiana)
Firm fish simmers in a fragrant coconut, tomato, lime and spice broth in this Brazilian stew. Serve it with rice to soak up the sauce.
Cookin' · https://cookin.club/recipes/brazilian-fish-stew-moqueca-baiana
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Fish
Broth
Finishes
Equipment
- Large bowl
- Large skillet
- Plastic wrap
Instructions
Fish
Step 1: Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with plastic wrap and refrigerate for 20 minutes.
Step 2: Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
Broth
Step 3: Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
Step 4: Add the bell peppers and cook for 2 minutes.
Step 5: Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
Step 6: Return the fish to the broth to reheat for about 2 minutes.
Step 7: Stir through lime juice.
Step 8: Garnish with cilantro and serve with rice or Lime Rice. For a low-carb option, serve with Cauliflower Rice.
Notes
Fish and serving notes
Firm white fish fillets hold their shape well. Suggested options include tilapia, hake, ling, mahi-mahi, monkfish, halibut, cod, catfish, John or silver dory, barramundi, bream, hoki and snapper. Salmon and trout are also listed as options. Fish that can dry out if cooked too long, such as swordfish and tuna, need careful cooking.
Full-fat coconut milk is preferred. Fish stock can be replaced with chicken or vegetable stock. Serve with rice, mashed potato or bread; cauliflower rice is another suggested option.
Nutrition per serving
- Calories
- 367 kcal
- Fat
- 19 g
- Saturated fat
- 9 g
- Carbohydrates
- 20 g
- Sugar
- 9 g
- Fiber
- 4 g
- Protein
- 29 g
- Sodium
- 917 mg
- Cholesterol
- 63 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Brazilian fish stew pairs firm white fish with a gently spiced coconut and tomato broth, brightened with lime and finished with fresh cilantro. Sear the fish first, then let the broth simmer until it thickens.
Serve the stew with rice to soak up the sauce. The ingredient list includes alternatives for the broth and fish; see the notes for fish suggestions.
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