Vida Recetas Editorial
Moqueca de peixe is an emblematic fish stew from Brazilian cuisine, originating from the states of Bahia and Espírito Santo. This dish combines firm white fish fillets with a creamy coconut milk sauce, peppers, tomato, and cilantro, achieving a perfect balance of freshness and tropical flavor. The recipe is ideal for those seeking a comforting yet light meal, perfect for a special dinner or to surprise guests with an exotic touch.
The key to moqueca lies in the technique: it is cooked over low heat so the fish absorbs the aromas without falling apart. Although the traditional version includes dendê oil (palm oil), you can omit it if you don't have it on hand. It is typically served with white rice and, in some regions, with pirão (a thick puree made with fish broth).
There are variations such as moqueca capixaba, which does not include dendê oil and is prepared in a clay pot. This recipe is easy to follow and requires no advanced skills, making it perfect for beginner cooks who want to venture into Brazilian gastronomy.
Prep
45 min
Cook
30 min
Servings
4
In a large, deep skillet or a traditional clay pot (if available), heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
Add the sliced red and green bell peppers to the skillet and cook for a few minutes until they start to soften.
Stir in the diced tomato and cook for another couple of minutes until it begins to break down.
If using dendê oil (palm oil) for an authentic flavor, add it to the skillet at this point and stir well.
Add the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
Carefully add the chunks of fish to the simmering liquid. Season with salt, pepper, and lime juice. Gently stir to coat the fish.
Cover the skillet and let the fish cook in the coconut milk mixture for about 10-15 minutes or until it's opaque and flakes easily with a fork. Be careful not to overcook the fish.
Just before serving, sprinkle fresh cilantro and parsley over the Moqueca de Peixe for a burst of fresh flavor.
Serve your Moqueca de Peixe hot with rice, and if you like, some farofa (toasted cassava flour) and extra lime wedges on the side.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
