Moqueca
Brazilian stew combining fish, tomatoes, coconut milk, and cilantro in a savory broth. The mixture simmers until the fish is tender and the flavors meld into a cohesive, aromatic sauce.
Ingredients
Method
Cut fish into 2-inch chunks and pat dry with paper towels. Dice the onion, mince the garlic, and chop the tomatoes and bell pepper. Measure out the coconut milk and vegetable broth.
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant. Add diced tomatoes and bell pepper, and cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to soften.
Pour in the vegetable broth and coconut milk. Bring to a simmer, then add half of the cilantro. Season with salt and black pepper.
Gently add the fish chunks to the simmering broth. Do not stir; allow the fish to poach for 10–12 minutes until just opaque and cooked through.
Squeeze fresh lime juice into the pot and taste for seasoning. Adjust salt and pepper as needed.
Ladle the stew into bowls, ensuring each portion contains fish, vegetables, and broth. Garnish with the remaining cilantro and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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