Teresa's Recipes
Moqueca
Moqueca is a vibrant and aromatic Brazilian fish stew that encapsulates the essence of coastal cuisine. Originating from the Bahia region, this dish combines tender fish fillets with a rich coconut milk base, enhanced by fresh tomatoes, colorful bell peppers, and a medley of spices that awaken the senses. Traditionally, Moqueca is served with fluffy white rice or crusty bread, making it a perfect dish for sharing and celebration.
Ingredients
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 tablespoons Lime juice
- 1 can (13.5 oz) Coconut milk
- 2 large, diced Tomatoes
- 1 red and 1 yellow, sliced Bell peppers
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 pound, cut into chunks Fish fillets (such as cod or tilapia)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the sliced bell peppers and diced tomatoes, cooking for an additional 5 minutes until they soften.
- Sprinkle in the paprika, cumin, salt, and black pepper, stirring to combine and allow the spices to bloom for 1-2 minutes.
- Gently add the fish fillets to the pot, ensuring they are nestled among the vegetables.
- Pour in the coconut milk and lime juice, stirring gently to combine without breaking up the fish.
- Cover the pot and let it simmer for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from heat and garnish with freshly chopped cilantro before serving.
Tips
- For an extra kick, consider adding a sliced jalapeño or a dash of hot sauce.
- You can substitute the fish with shrimp or a variety of seafood for a different flavor profile.
- Serve with a side of farofa (toasted cassava flour) for added texture and authenticity.