Moqueca is a traditional Brazilian fish stew that hails from the coastal regions of Bahia and Espírito Santo. This vibrant and aromatic dish is made with fresh fish, coconut milk, tomatoes, onions, and bell peppers, and is often flavored with cilantro and lime. It’s typically served with rice and farofa, making it a complete and satisfying meal. Here’s a traditional recipe to help you make Brazilian Moqueca at home.
Ingredients:
- For the Moqueca:
- 800 g (1.75 lbs) firm white fish fillets (such as cod, snapper, or sea bass), cut into chunks
- 2 tablespoons lime juice
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 large tomatoes, chopped
- 3 cloves garlic, minced
- 400 ml (1 can) coconut milk
- 1 cup fish or vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- For Serving:
- White rice
- Farofa (toasted cassava flour)
- Lime wedges
- Fresh cilantro, for garnish
Instructions:
- Marinate the Fish:
- Place the fish chunks in a bowl and drizzle with lime juice and 2 teaspoons of salt. Toss gently to coat and let marinate for 20-30 minutes.
- Prepare the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion, red and yellow bell peppers, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the Tomatoes and Spices:
- Add the chopped tomatoes, paprika, ground cumin, ground coriander, and cayenne pepper (if using). Stir to combine and cook for another 5 minutes until the tomatoes begin to break down.
- Add the Liquid:
- Pour in the coconut milk and fish or vegetable broth. Stir well and bring to a simmer.
- Cook the Fish:
- Gently add the marinated fish chunks to the pot, nestling them into the sauce. Reduce the heat to low and let the stew simmer gently for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish and Season:
- Stir in the chopped fresh cilantro and season the stew with salt and pepper to taste.
- Serve:
- Serve the Moqueca hot, accompanied by white rice and farofa. Garnish with additional fresh cilantro and lime wedges.
Tips for Perfect Moqueca:
- Fresh Fish: Use the freshest fish you can find for the best flavor and texture.
- Gentle Simmer: Simmer the stew gently to avoid breaking up the fish chunks.
- Balance of Flavors: Adjust the seasoning to balance the flavors of lime, coconut milk, and spices.
Cultural Significance:
Moqueca is a cherished dish in Brazilian cuisine, with regional variations that reflect the diversity of the country. In Bahia, the use of coconut milk and palm oil (dendê) gives the stew its rich, tropical flavor, while in Espírito Santo, the dish is often lighter with the use of annatto oil. Moqueca is more than just a meal; it’s a celebration of Brazil’s coastal bounty and culinary heritage.
Making Brazilian Moqueca at home allows you to experience the vibrant flavors and rich traditions of Brazilian cuisine. This aromatic fish stew, with its blend of coconut milk, tomatoes, and spices, is sure to become a favorite. Whether you’re preparing it for a special occasion or a cozy family dinner, this traditional recipe will bring a taste of Brazil to your kitchen.