Moqueca Brazilian Fish Stew

This recipe was inspired by Nazka Kitchen, a restaurant in Dallas where I first tried Moqueca – a delicious Brazilian fish stew I order every single time I visit. During the COVID-19 shelter-in-place era, I made a “quarantine bucket list” — and creating a delicious Moqueca Brazilian Fish Stew was at the top of my list.

My young adult daughter, who eats pescatarian and is home finishing her very last semester of college online, was also a strong motivation behind this new favorite recipe.

Made with white fish, vegetables, spices and coconut milk, this fish stew is creamy and decadent, yet simple and healthy.

I love to pair it with my Homemade French Bread. The recipes makes 2 loaves, and I immediately freeze the second one, so I’ll have a loaf on hand the next time I make this soup (or my jambalaya, homemade tomato soup or anything else that pairs perfectly with a good French bread).

Ingredients for Brazilian Fish Stew Moqueca

• Cod fish filets
• Onion
• Potatoes
• Bell pepper
• Tamotoes
• Garlic
• Lemon juice
• Fish sauce
• Olive oil
• Can of coconut milk
• Vegetable broth
• Paprika
• Pepper
• Red pepper flakes

How to Make Moqueca:

1. Put the cod, lemon juice and garlic in a large storage bag or shallow bowl and marinate briefly in the refrigerator while you prep and cook the vegetables
2. Cut up the veggies
3. Add the vegetables (potatoes, onions, peppers, tomatoes), spices, vegetable broth and fish sauce to a medium-large sized pot and bring to a boil; turn heat down to medium to continue boiling for 12-15 minutes or until the potatoes are tender [NOTE: do not add the coconut milk yet]
4. Add the fish + 1/4 cup of the lemon juice/garlic mixture in the bag or shallow bowl to the pot and boil 5 minutes or until fish is fully cooked
5. Add the coconut milk; simmer for 5-10 minutes
6. Taste and add a little more salt, pepper, red pepper flakes, paprika and/or lemon juice to taste

Pin it/save it and make it sometime!

Print Recipe

Brazilian Fish Stew - Moqueca

This Brazilian Fish Stew - Moqueca - is made with white fish, vegetables, spices and coconut milk. It's creamy and decadent, yet simple and healthy.

Course

Soup

Cuisine

Dairy-Free, Gluten-Free, Ketogenic, Paleo, soy-free, Whole30

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1.5 pounds cod fish (or other similar white fish_
• 1/4 cup fresh lemon juice (for marinating the fish, but save it)
• 3 cloves of garlic, minced (for marinating the fish, but save it)
• 2 cups chopped tomatoes (I use about half cherry and half Roma ... or whatever I have on hand)
• 1 1/4 cups diced onion
• 1 cup cubed potatoes (omit the potatoes if eating paleo)
• 1 cup chopped bell pepper (red, yellow and/or orange)
• 1 14 oz. can of full-fat coconut milk
• 2 cups vegetable broth
• 1 Tbsp + 1 tsp fish sauce (if eating Whole30, use a whole30-approved fish sauce)
• 2 Tbsp olive oil
• 1 Tbsp paprika
• 1 tsp black pepper
• pinch of red pepper flakes
• chopped parsley for garnish (optional)

Course Soup Cuisine Dairy-Free, Gluten-Free, Ketogenic, Paleo, soy-free, Whole30 Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1.5 pounds cod fish (or other similar white fish_ 1/4 cup fresh lemon juice (for marinating the fish, but save it) 3 cloves of garlic, minced (for marinating the fish, but save it) 2 cups chopped tomatoes (I use about half cherry and half Roma ... or whatever I have on hand) 1 1/4 cups diced onion 1 cup cubed potatoes (omit the potatoes if eating paleo) 1 cup chopped bell pepper (red, yellow and/or orange) 1 14 oz. can of full-fat coconut milk 2 cups vegetable broth 1 Tbsp + 1 tsp fish sauce (if eating Whole30, use a whole30-approved fish sauce) 2 Tbsp olive oil 1 Tbsp paprika 1 tsp black pepper pinch of red pepper flakes chopped parsley for garnish (optional)

Instructions

1. Put the cod, lemon juice and garlic in a large storage bag or shallow bowl and marinate briefly in the refrigerator while you prep and cook the vegetables
2. Cut up the veggies
3. Heat olive oil in medium to large pot; add onions and peppers and sauté until the onions are translucent.
4. Add the potatoes, tomatoes, spices, vegetable broth and fish sauce and bring to a boil; turn heat down to medium to continue boiling for 12-15 minutes or until the potatoes are tender [NOTE: do not add the coconut milk yet]
5. Add the fish + 1/4 cup of the lemon juice/garlic mixture in the bag or shallow bowl to the pot and boil 5 minutes or until fish is fully cooked
6. Add the coconut milk; simmer for 5-10 minutes
7. Taste and add a little salt and pepper to taste + red pepper flakes and/or lemon juice per your preferences
8. Garnish with chopped parsley (optional)

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com