It seems like every culture with a coastline has their version of a seafood stew.
The French havebouillabaise, the Portuguesebacalhoada, New Englandchowderand San Franciscocioppino.
My first encounter with moqueca was asalmon version of the stewprepared by Brazilian blogger Fernanda ofChucrute com Salsicha.
Simply Recipes / Elise Bauer
We love making fish stew, but had never thought to use a base of coconut milk.
A few words about this recipe.
First, it’s easy.
Simply Recipes / Elise Bauer
Second, since this is an American website, we’re dealing with ingredients we can get here.
True Bahian moqueca is made with a fish caught off the coast of northern Brazil.
Simply Recipes / Elise Bauer
In our case, we’ll want to use a firm white fish.
Simply Recipes / Elise Bauer
I used cod for this batch, which is barely firm enough.
Halibut would hold up better.
you’re free to also add shrimp or other shell fish to this stew.
Simply Recipes / Elise Bauer
Finally, adjust the seasonings to taste!
And probably a little more lime or lemon juice and paprika too.
More Recipes for Seafood Lovers
Moqueca (Brazilian Fish Stew)
Traditional moqueca usespalm oil.
Simply Recipes / Elise Bauer
Sprinkle generously all over with salt and pepper.
Keep chilled while preparing the rest of the soup.
If you are planning on serving the soup with rice, start on the rice.
Simply Recipes / Elise Bauer
Bring a couple cups of water to a boil.
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 translucent.
Simply Recipes / Elise Bauer
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, check the package.
If no amounts are given, add 1 3/4 cup of water for every cup of rice.)
Stir in 1 teaspoon of salt.
Add the chopped onion 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 onion greens.
Bring to a simmer and cook for 5 minutes, uncovered.
Stir in the chopped cilantro.
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 15 minutes.
Taste and adjust seasonings.
Serve with rice or with crusty bread.
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