Introduction
Moqueca is a beloved Brazilian fish stew, renowned for its rich flavors and vibrant colors. I first tried moqueca while traveling to Brazil, and I instantly fell in love. The vibrant flavors, creamy coconut broth, and fresh herbs were unforgettable. I knew right then this dish had to be a what I call 'recipe on repeat.'
I’m using tilapia, but feel free to swap in your favorite firm white fish for equally delicious results. It pairs best with fluffy white rice and a refreshing dry white wine—or, my personal favorite, a glass of vinho verde.
About The Recipe
What is Moqueca?
Moqueca is a traditional Brazilian fish stew, and while there are different regional variations, it’s usually made with fish or seafood, coconut milk, peppers, tomatoes, and plenty of fresh herbs. What makes Moqueca stand out is its use of palm oil (or dendê oil) and sometimes anatto seeds, which give the stew a unique depth and beautiful color. The dish is traditionally cooked in a clay pot, which helps it simmer evenly and soak in all those amazing flavors. Over time, the recipe has evolved, blending indigenous, African, and Portuguese culinary influences – a true expression of Brazil’s rich culture.
The History of Moqueca:
Moqueca’s roots run deep in Brazil, a fusion of indigenous, African, and Portuguese influences. It all started with an indigenous dish called pokeka, where fish was wrapped in leaves and cooked over open flames. When the Portuguese arrived, they brought their love for slow-cooked stews, and with the addition of African ingredients like dendê oil and coconut milk, the modern-day Moqueca was born. This flavorful dish is now enjoyed all over Brazil, from the coconut-rich Moqueca Baiana in Bahia to the lighter, tomato-based Moqueca Capixaba in Espírito Santo.
Tips for the Best Moqueca:
Choose the Right Fish: A firm, white fish works best for Moqueca, so it doesn’t fall apart during cooking. I love using tilapia, but mahi-mahi or grouper are fantastic alternatives.
Don’t Over-Stir: Once the fish is added, resist the urge to stir too much! This keeps the fish intact and helps it absorb all the delicious flavors.
Dendê Oil Substitute: If you can’t find red palm oil, don’t stress. Peanut or sesame oil are great substitutes that will still give the dish a rich depth of flavor.
Clay Pot: If you want to invest in a clay pot for authentic cooking, I recommend these from Amazon.
Why use a clay pot? Not only does it help retain moisture and serve as a natural non-stick option, but it also offers health benefits. Cooking with clay pots helps keep your food alkaline by maintaining its pH, which can aid digestion, and even adds trace minerals like calcium and iron for an extra nutritional boost.
Variations of Moqueca:
Brazil’s culinary diversity gives rise to multiple versions of this dish:
Moqueca Baiana: Made with coconut milk and dendê oil, this version is creamy and packed with flavor.
Moqueca Capixaba: A lighter version without coconut milk or dendê oil, often cooked in a traditional clay pot.
Moqueca Paraense: From the Amazon, this version includes jambu (a local herb) and tucupi, giving it a unique regional twist.
Tip: There are SO many variations of this stew, don't be afraid to experiment! I've even tried this with chicken and it came out amazing.
Pairings:
For a truly Brazilian meal, serve your Moqueca with:
White Rice: Perfect for soaking up that flavorful broth.
Farofa: A crunchy manioc (cassava) flour dish that adds texture.
Pirão: A thick, hearty porridge made from cassava flour and fish stock.
Salad: A light green salad balances the richness of the stew.
I can't wait for you to try this amazing dish! It's one of my absolute favorites.
Ingredients
1 1/2 pounds tilapia, grouper, snapper, or mahi-mahi (4-5 fillets)
1 lime freshly squeezed lime juice and the zest of 1 lime
1 teaspoon salt (1/2 tsp for seasoning fish, other to season the broth)
1 teaspoon freshly ground black pepper
3 heads garlic minced
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
2 medium tomatoes, thinly sliced
4 to 5 green onions, finely chopped (both white and green parts)
1 bunch fresh cilantro, roughly chopped
2 teaspoons annatto (or substitute with paprika)
1/2 to 1 teaspoon chili pepper (or hot sauce, to taste)
1 can coconut milk
1/2 cup water (to add to the broth)
1 tablespoon red palm oil (can substitute with peanut, sesame, or extra virgin olive oil)
Preparation
Marinate the Fish: In a bowl, combine tilapia, lime juice, a little lime zest, salt, pepper, and minced garlic. Let it marinate in the refrigerator for at least 20 minutes while you prep the rest of the ingredients. If you have more time, it's best to let it marinate for 1-4 hours.
2. Cut & Prep the Veggies: I like to dice the onions and then SLICE the bell peppers. Just a personal preference.
3. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onions, red and green bell peppers, and green onions. Cook until softened, about 5-7 minutes.
4. Build the Stew & Add the Fish: Layer the sliced tomatoes on top of the sautéed vegetables. Add the fish. Sprinkle the annatto (or paprika) and chili pepper, adjusting to taste. Pour in the coconut milk and add the red palm oil. Stir gently to combine and bring to a low simmer.
5. Pour in Coconut Milk: Pour the coconut milk in and sure the contents are covered by the broth. Let the fish cook for about 20-25 minutes, until tender and fully cooked. Avoid stirring too much to prevent the fish from breaking apart. My milk is this color because I added the annato to the milk. Just experimenting with different ways of seasoning!
Tip: Sometimes I adjust the liquids, depending on how saucy I want it. I'll add more coconut milk or even some broth to make sure it's not losing too much liquids during the cooking process. I want it to be saucy!! Sauce to fish ratio is important :)
6. Taste the Broth & Adjust Salt if Necessary: Adjust the salt/spice to your liking!
7. Garnish and Serve: Finish by adding fresh cilantro on top. Serve hot over white rice, and enjoy with your favorite dry white wine or a crisp vinho verde.
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