Brazilian Moqueca Fish Soup

A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal.
By Samantha Ferraro

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A vibrant fish stew that couldn’t be easier to make, with any local fish you have on hand, coconut milk, peppers and tomatoes. Squeeze fresh lime juice and serve with rice so you have a gorgeous Brazilian stew!

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2.0 from 1 reviews
Brazilian Moqueca Fish Soup
 
A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Adapted from Simple Recipes.
Author:
Recipe Type: Main
Cuisine: Brazilian
Serves: 4 servings
Ingredients
Fish Stew
  • 2 Tb coconut oil
  • Olive oil, for drizzling
  • ½ yellow onion, chopped
  • 1 red bell pepper, seeds removed and sliced
  • 1 yellow bell pepper, seeds removed and sliced
  • 1 jalapeño, chopped and seeds removed if too spicy
  • 2 cloves garlic, chopped
  • 1 tsp paprika
  • Pinch of cayenne
  • ½ lb cod, cut into large 1-2 inch pieces
  • ½ lb sea bass cut into large 1-2 inch pieces
  • 2 cups vegetable or fish stock
  • 1 can coconut milk, full fat
  • 1 lime, zested + lime cut into wedges
  • Salt and pepper, to taste
  • Green onions, chopped for garnish
Brazilian Rice
  • ½ yellow onion, chopped finely
  • 1 garlic clove, chopped finely
  • 1 cup jasmine rice
  • 2 cups vegetable stock
  • Salt and pepper, to taste
  • Green onions, chopped for garnish
Instructions
  1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
  2. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
  3. Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.
  4. While stew is cooking, make the rice: In a small pot, sauté chopped onion and garlic in olive oil until lightly caramelized. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice.
  5. Add vegetable stock and season with salt and pepper. Bring rice to a boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated.
  6. Fluff rice with a fork and garnish with chopped green onions.
  7. To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro and chopped green onions.
Notes
Use any fish you have on hand for this stew: shrimp, cod, or halibut, for example.

 

Samantha Ferraro

Samantha Ferraro

Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.

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3 Comments
  1. This was delicious!! I will definitely make this again. What a perfect soup for a cold night–thanks for the recipe :)

  2. nice version but moqueca from bahia also use red palm oil in the recipe, and the “capixaba” dont use palm oil or coconut milk. we also season the fish with lime so they dont brake during the cooking process

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