How To Make Moqueca (Brazilian Fish Stew)
How To Make Moqueca (Brazilian Fish Stew) is the easiest recipe to get you a very flavorful stew. Bell peppers, tomato, onion and garlic add the best veggie flavor to the coconut milk based stew. A finishing of fresh cilantro adds the perfect brightness to compliment this creamy dish.
Ingredients
- 1 Green bell pepper
- 1 Orange bell pepper
- ½ Tomato
- ½ Purple onion
- 5 Cloves garlic
- 3 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Pound haddock
- 2 Tablespoons lemon juice
- 14 Ounces unsweetened coconut milk
- 3 Tablespoons fish sauce
- 3 Tablespoons cilantro, chopped
Instructions
- Chop green and orange bell pepper, tomato, purple onion and garlic.
- Heat olive oil in a large pan sprayed skillet. Add the chopped veggies and season with salt and black pepper. Allow to cook for 8 minutes while stirring occasionally.
- Add haddock and lemon juice. You do not need to cut or slice the fish. Move the vegetables around in the pan to cover the haddock with them. Cover with a lid and allow fish and veggies to cook for an additional 5 minutes.
- Pour in unsweetened coconut milk and fish sauce. Cover with lid and let simmer on low for at least 30 minutes and up to 2 hours or more. The longer the stew cooks, the more the flavors will develop and enhance. The fish will break apart as it stews.
- During the last 5 minutes of cooking, stir in fresh cilantro. You can serve with lime wedges, rice and/or chili peppers.
