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.

A Recipe by Madeline May

Brothy Brazilian Fish Stew (Moqueca)

Dinner • Seafood • Brazilian Inspired

Prep

20 mins

Marinate

15 mins

Cook

25 mins

Total

1 hour

Yield

4 servings

Category

Dinner

Difficulty

Easy

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

Ingredients

Fish

• 18 ounces cod, cut into large pieces
• Juice of 1 lemon
• 1 teaspoon salt
• Black pepper, to taste
• 1 teaspoon smoked paprika

Stew

• 10 Campari tomatoes, quartered
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 2 jalapeños or Scotch bonnet peppers, 1 chopped and 1 halved
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons oil
• 4 tablespoons tomato paste
• 1 can fire-roasted tomatoes, or other canned tomatoes
• 2 large carrots, chopped
• 3 cups chicken broth
• 1 can full-fat coconut milk
• 2 tablespoons salt, or to taste
• 2 tablespoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• Handful chopped fresh cilantro, plus more for garnish
• Juice of 1 lime or lemon

For Serving

• Cooked white rice

Instructions

1. Marinate the fish Toss the cod with the lemon juice, salt, black pepper, and smoked paprika. Let marinate for at least 15 minutes.
2. Cook the vegetables Heat the oil in a heavy-bottomed pot over medium heat. Add the Campari tomatoes, bell peppers, peppers, onion, minced garlic, and tomato paste.
3. Develop the base Cook, stirring often, until the vegetables soften and the tomato paste deepens in color.
4. Build the broth Add the fire-roasted tomatoes, carrots, chicken broth, and coconut milk. Stir until combined.
5. Season Stir in the salt, garlic powder, onion powder, and smoked paprika. Bring the stew to a gentle simmer.
6. Add the fish Stir in the chopped cilantro, then gently nestle the marinated cod into the broth.
7. Simmer Cook gently for about 6 minutes, or until the fish is opaque and flakes easily with a fork. Avoid a hard boil so the coconut milk stays smooth.
8. Finish and serve Stir in the fresh lime or lemon juice, garnish with more cilantro, and serve hot with white rice.

Storage

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.

Make Ahead

Prepare the vegetable and coconut broth up to 1 day ahead. Reheat it gently and cook the fish in the broth just before serving.

A Note from Madeline May

This stew is meant to be brothy rather than thick. Keep the simmer gentle and serve it with rice to soak up the coconut-tomato broth.

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A Recipe by Madeline May • madelinemayco.com

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