Moqueca Brazilian Fish Stew

Ingredients

• 2 pounds white fish fillets, cut into chunks
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup coconut milk
• 1/4 cup palm oil or olive oil
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 2 cups fish or vegetable broth
• 1 tablespoon tomato paste

Instructions

1. Heat palm oil in a large pot or clay vessel over medium heat
2. Add sliced onions and cook until softened, about 3 minutes
3. Stir in minced garlic and tomato paste, cook for 1 minute
4. Add chopped tomatoes and cook for 2 minutes
5. Pour in fish broth and bring to a simmer
6. Add sliced bell peppers and cook for 5 minutes
7. Gently add fish chunks to the pot
8. Pour in coconut milk and stir gently to combine
9. Season with salt, black pepper, and red pepper flakes
10. Simmer for 8-10 minutes until fish is cooked through
11. Stir in lime juice and fresh cilantro
12. Taste and adjust seasonings as needed
13. Serve hot in bowls with the cooking liquid

Notes

• Use a clay pot (moqueca) for authentic presentation and flavor, though a regular pot works fine
• Choose firm white fish like cod, halibut, or snapper that won't break apart during cooking
• Palm oil is traditional but olive oil is a good substitute if unavailable
• Add fish gently to avoid breaking the delicate fillets
• Do not overcook the fish; it should be opaque and flake easily
• Serve immediately over rice, with lime wedges on the side
• Refrigerate leftovers in an airtight container for up to 2 days
• This dish can be made ahead and reheated gently over low heat