Moqueca de Peixe is a traditional Brazilian fish stew originating from the northeastern state of Bahia. It is a rich and flavorful dish made with fish, onions, tomatoes, garlic, cilantro, and bell peppers, cooked in coconut milk and palm oil (known as Dendê oil), which gives the stew its distinctive flavor and bright orange color.

The dish is typically prepared by marinating fish fillets in lime juice and salt, then layering them in a pot with sliced onions, tomatoes, bell peppers, and garlic. The coconut milk and palm oil are then added, and the stew is simmered until the fish is cooked through and the flavors have melded together. It is often served over white rice and garnished with chopped cilantro.

Moqueca de Peixe is a popular dish in Brazil, enjoyed for its rich and comforting flavors that reflect the country’s diverse culinary influences. It is a great representation of the vibrant and colorful cuisine of Brazil and here’s how you make it!

INGREDIENTS:

2 pounds firm white fish fillets or any seafoods (such as cod, haddock, or halibut), cut into large chunks

1/2 cup lime juice

Salt and pepper, to taste

1/4 cup olive oil

1 large onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 garlic cloves, minced

2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (optional, for heat)

1 can (14 ounces) diced tomatoes, with juices

1 can (14 ounces) coconut milk

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

Cooked white rice, for serving

HERE’S HOW YOU MAKE IT:

1. In a large bowl, combine the fish chunks, lime juice, salt, and pepper. Toss to coat the fish evenly, then cover and refrigerate for at least 30 minutes (up to 2 hours).
2. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the minced garlic, paprika, cumin, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant.
4. Add the diced tomatoes with their juices and the marinated fish chunks (including the lime juice). Pour in the coconut milk and stir gently to combine all ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 20-25 minutes, or until the fish is cooked through and the flavors have melded together.
6. Stir in the chopped cilantro and parsley. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
7. Serve the Moqueca de Peixe hot over cooked white rice, garnished with additional cilantro and lime wedges on the side.

There are several variations of Moqueca de Peixe, both in terms of ingredients and cooking methods. Here are some common variations and tips for cooking this delicious Brazilian dish:

Variations in Ingredients:

• Seafood: Besides fish, you can add other types of seafood such as shrimp, crab, or squid to the stew.
• Vegetables: While bell peppers and tomatoes are traditional, you can also add other vegetables like okra, squash, or eggplant.
• Herbs and Spices: Enhance the flavor with additional herbs like parsley, cilantro, or basil, and spices such as paprika, cumin, or coriander.

Variations in Cooking Methods:

• Traditional Stovetop: The most common method is to cook Moqueca de Peixe on the stovetop in a large pot or pan. This allows the flavors to meld together slowly over low heat.
• Oven-Baked: Some recipes call for baking the stew in the oven, which can help to intensify the flavors and reduce the risk of the fish breaking apart.
• Slow Cooker or Instant Pot: You can also adapt the recipe for a slow cooker or Instant Pot for added convenience. Simply adjust the cooking times accordingly.

Tips and Tricks:

• Marinate the Fish: Marinating the fish in lime juice and salt not only adds flavor but also helps to tenderize the fish.
• Use Fresh Ingredients: Fresh ingredients like ripe tomatoes, bell peppers, and herbs will enhance the flavor of the stew.
• Adjust Seasoning: Taste the stew as it cooks and adjust the seasoning as needed with salt, pepper, or additional spices.
• Garnish Before Serving: Garnish the Moqueca de Peixe with fresh herbs and a squeeze of lime juice just before serving to brighten the flavors.

Serving Suggestions:

• Moqueca de Peixe is traditionally served over white rice, but you can also serve it with crusty bread or even cassava flour (farofa).
• A side of hot sauce or pepper sauce can add an extra kick for those who like it spicy.

Experimenting with different ingredients and cooking methods can help you create a Moqueca de Peixe that suits your taste preferences. Enjoy exploring the rich and diverse flavors of Brazilian cuisine! Sixto Carreon releases his second cookbook and features 6 ingredients Moqueca de Peixe! Watch Sixto Carreon space in instagram!