Moqueca Brazilian Fish Stew
White fish layered over onion, peppers, and tomato and simmered in coconut milk, finished with palm oil and cilantro. The lime and garlic seasoning goes on the fish first, not in the pot.
- 1
Toss the fish with the lime juice, garlic, salt, and pepper. Let it sit for 15 minutes while you slice the vegetables.
- 2
Heat the olive oil in a wide heavy pot over medium heat. Spread half the onion, bell peppers, and tomato across the bottom and cook 5 minutes.
- 3
Lay the fish and all of its marinade on top, then cover with the remaining onion, peppers, and tomato.
- 4
Pour the coconut milk over everything, bring to a gentle simmer, cover, and cook until the fish flakes and registers 145°F at the center, 15 to 18 minutes. Shake the pot rather than stirring.
- 5
Drizzle the palm oil over the surface, scatter on the cilantro, and simmer uncovered 2 minutes more before serving.
Ingredients
- 1 1/2 pounds firm white fish fillets, cut into 3-inch pieces
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced into rings
- 1 red bell pepper, sliced into rings
- 1 yellow bell pepper, sliced into rings
- 2 tomatoes, sliced into rounds
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons red palm oil
- 1/2 cup cilantro, chopped
Instructions
- 1
Toss the fish with the lime juice, garlic, salt, and pepper. Let it sit for 15 minutes while you slice the vegetables.
- 2
Heat the olive oil in a wide heavy pot over medium heat. Spread half the onion, bell peppers, and tomato across the bottom and cook 5 minutes.
- 3
Lay the fish and all of its marinade on top, then cover with the remaining onion, peppers, and tomato.
- 4
Pour the coconut milk over everything, bring to a gentle simmer, cover, and cook until the fish flakes and registers 145°F at the center, 15 to 18 minutes. Shake the pot rather than stirring.
- 5
Drizzle the palm oil over the surface, scatter on the cilantro, and simmer uncovered 2 minutes more before serving.