About This Recipe:
One of my best friends is Brazilian, and for her 2021 Rio wedding she has Moqueca on her dinner menu. I actually never had Moqueca before, but the dish sounded amazing and had a lot of ingredients that I love- white fish, coconut milk, tomatoes, etc., so I decided to give it a try!
I used cod for this recipe because that was all my supermarket had, but any firm white fish would work. Just remember to cut it into large, thick chunks so that it does not fall apart when it cooks in the stew. You could use canned, diced tomatoes, but I would definitely recommend using fresh Roma or vine tomatoes.
Definitely not claiming that this is the most authentic moqueca, but my friend gave me her stamp of approval, and I can’t wait to try the real thing in 2021!
Ingredients (4 servings)
-1.25 lbs white fish (cod, halibut, swordfish,) cut into large pieces
-1 large onion, sliced
-2 red bell peppers, cubed
-4 garlic cloves, minced
-1 tsp paprika
-1 tsp cumin
-2 cups tomatoes, deseeded and diced
-1 cup white wine
-14 oz unsweetened coconut milk
-2 limes, juiced
-1/2 cup fresh parsley, chopped
-Salt and pepper
Instructions (50 minutes)
1. In a Dutch oven or large pot over medium heat, pour in 1-2 tbls of olive oil. Cook the onion and bell peppers for 7-10 minutes until they are tender and slightly browned.
2. Add in the garlic, paprika, and cumin, and stir for 1 minute. Season with salt and pepper.
3. Mix in the tomatoes and cook down for 5 minutes.
4. Stir in the white wine and simmer for at least 10 minutes on low heat until it reduces and thickens.
5. Add the coconut milk and lime juice. Nestle the fish in the stew and cook with the lid on for 5 minutes.
6. Sprinkle in the parsley and serve over rice.