Brothy Brazilian Fish Stew (Moqueca)

A Happy Accident

The traditional version of moqueca is made with full fat coconut milk for a creamier texture. However, I accidentally bought 35% fat and actually loved how this tasted a lot more. The texture is less creamy & more brothy. It also makes the tomato flavor shine a ton more. Feel free to use full fat coconut milk if you are looking for a creamier version of this stew, but just know it tastes amazing ether way!!

Ingredients

For the fish

• About 18 oz cod (use more or less as you like)

• Juice of 1 lemon

• 1 teaspoon salt

• Black pepper, to taste

• 1 teaspoon smoked paprika

For the stew

• 10 Campari tomatoes, chopped into quarters

• 2 green bell peppers, chopped

• 2 red bell peppers, chopped

• 2 jalapeños or Scotch bonnet peppers
  (I chop one and add the other whole, sliced in half, then remove it once the broth is spicy enough.)

• 1 onion, chopped

• 1 tablespoon minced garlic

• About 2 tablespoons oil

• 4 tablespoons tomato paste

• 1 can fire-roasted tomatoes (or regular canned tomatoes)

• 2 large carrots, chopped

• About 3 cups chicken broth

• 1 can coconut milk (35% fat or full-fat for a creamier stew)

• 2 tablespoons salt (adjust to taste)

• 2 tablespoons garlic powder

• 1 teaspoon onion powder

• 1 tablespoon smoked paprika

• A handful of cilantro, chopped (plus more for garnish)

• Juice of 1 lime or lemon, for finishing

To serve

• White rice

Instructions

1. Marinate the fish
   In a bowl, toss the cod with lemon juice, salt, pepper, and smoked paprika. Let it marinate for at least 15 minutes, or while you prep the rest of the ingredients.

2. Cook down the vegetables
   In a heavy-bottomed pot, heat the oil over medium heat. Add the Campari tomatoes, bell peppers, jalapeños or Scotch bonnet peppers, onion, minced garlic, and tomato paste.
   Cook, stirring often, until everything is softened and the tomato paste has cooked down and deepened in color.

3. Build the broth
   Add the fire-roasted tomatoes, chopped carrots, chicken broth, and coconut milk. Stir to combine.

4. Season and simmer gently
   Add the salt, garlic powder, onion powder, and smoked paprika. Bring the stew to a low simmer.

   Important tip: Keep the heat low and avoid boiling to prevent the coconut milk from separating. A gentle simmer keeps the broth smooth and creamy.

5. Add cilantro and cook the fish
   Stir in a handful of chopped cilantro. Gently lay the marinated cod into the stew and let it cook for about 6 minutes, or until the fish is cooked through and flakes easily.

6. Finish and serve
   Squeeze fresh lime or lemon juice over the stew and garnish with more cilantro. Serve hot with white rice.

Brothy Brazilian Fish Stew (Moqueca)

A cozy, brothy coconut-tomato fish stew with sweet peppers, carrots, fresh cilantro, and tender cod cooked right in the pot.

Prep Time

20 mins

Marinate

15 mins

Cook Time

25 mins

Total Time

1 hour

Yield

4 servings

Category

Dinner

Difficulty

Easy

Ingredients

• 18 oz cod (use more or less as you like)
• Juice of 1 lemon
• 1 teaspoon salt
• Black pepper, to taste
• 1 teaspoon smoked paprika
• 10 Campari tomatoes, chopped into quarters
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 2 jalapeños or Scotch bonnet peppers (1 chopped, 1 halved and removed once spicy)
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons oil
• 4 tablespoons tomato paste
• 1 can fire-roasted tomatoes (or canned tomatoes)
• 2 large carrots, chopped
• 3 cups chicken broth
• 1 can coconut milk (35% fat or full-fat)
• 2 tablespoons salt (adjust to taste)
• 2 tablespoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• A handful of cilantro, chopped (plus more for garnish)
• Juice of 1 lime or lemon
• White rice, for serving

Instructions

1. In a bowl, toss the cod with lemon juice, salt, pepper, and smoked paprika. Let marinate for at least 15 minutes.
2. Heat the oil in a heavy-bottomed pot over medium heat. Add the Campari tomatoes, bell peppers, jalapeños or Scotch bonnet peppers, onion, minced garlic, and tomato paste.
3. Cook, stirring often, until everything is softened and the tomato paste has cooked down and deepened in color.
4. Add the fire-roasted tomatoes, carrots, chicken broth, and coconut milk. Stir to combine.
5. Add the salt, garlic powder, onion powder, and smoked paprika. Bring to a low simmer.
6. Keep the heat low and avoid boiling to prevent the coconut milk from separating.
7. Stir in a handful of chopped cilantro, then gently lay the cod into the stew.
8. Simmer for about 6 minutes, or until the fish is cooked through and flakes easily.
9. Finish with fresh lime or lemon juice and garnish with more cilantro. Serve hot with white rice.

Note: This stew is meant to be brothy, not thick. Keep the simmer gentle and serve with rice to soak up the coconut-tomato broth.

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