Fish Stew with Coconut Moqueca

Dive into the vibrant flavors of Brazil with this Fish Stew with Coconut Moqueca, a comforting and aromatic one-pot dish that's bursting with tropical flair. Tender pieces of marinated white fish fillets are gently simmered in a rich and creamy coconut milk broth infused with paprika, cumin, and a touch of cayenne for an irresistible depth of flavor. Sautéed bell peppers, onions, and cherry tomatoes add a colorful, veggie-packed base, while fresh lime juice and cilantro bring a zesty, herbaceous finish. Perfect served over fluffy rice to soak up every drop of the luscious sauce, this moqueca-inspired stew is a show-stopping dinner that's surprisingly simple to prepare in under an hour. Whether you're craving a taste of the tropics or looking for a fresh twist on seafood dinners, this recipe promises to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds white fish fillets (e.g., cod or snapper)
• 2 tablespoons lime juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 4 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 can (13.5 oz) coconut milk
• 1 cup fish or vegetable broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper
• 0.5 cup fresh cilantro, chopped
• 4 cups serving rice (optional)

Directions

Step 1

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into 2-inch pieces and place in a bowl.

Step 2

Drizzle the fish with lime juice, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside to marinate for 10 minutes.

Step 3

While the fish is marinating, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 4

Add the sliced onion, red bell pepper, and yellow bell pepper to the skillet. Sauté for 5 minutes, or until the vegetables begin to soften.

Step 5

Stir in the minced garlic and cherry tomatoes. Cook for another 2 minutes, allowing the tomatoes to release their juices.

Step 6

Pour in the coconut milk and fish or vegetable broth, stirring to combine. Add the paprika, cumin, cayenne pepper, and remaining 1 teaspoon of salt.

Step 7

Bring the mixture to a gentle simmer and let it cook for 5 minutes to blend the flavors.

Step 8

Carefully place the marinated fish pieces into the skillet, ensuring they are submerged in the sauce. Cover the skillet and allow the stew to simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 9

Taste the stew and adjust seasoning with more salt or spices if desired.

Step 10

Garnish the finished stew with chopped fresh cilantro and serve hot, optionally over a bed of rice to soak up the flavorful sauce.

Nutrition Facts

Serving size	(3147.3g)

Amount per serving	% Daily Value*
Calories	2419.4

Total Fat 54.0g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 340.2mg	0%
Sodium 5803.9mg	0%
Total Carbohydrate 324.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 60.3g
Protein 157.0g	0%

Vitamin D 1360.8IU	0%
Calcium 397.9mg	0%
Iron 20.2mg	0%
Potassium 4970.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.2%

Protein: 26.0%

Carbs: 53.8%