Brazilian moqueca de peixe, or fish stew with coconut milk, features firm white fish, prawns, and bell peppers served over fragrant rice.
This moqueca de peixe is one of my favorite recipes! I've cooked like a million times and we never grow tired of it! Incredibly flavorful, comforting and delicious!
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What is moqueca de peixe baiana?
Moqueca de peixe is one of Brazil's most popular dishes, especially in Bahia, where "Africa meets South America," according to Lonely Planet. This Brazilian fish stew has African roots, reflecting the heritage of many Bahian inhabitants.
Between the 16th and 19th centuries, many Africans were forcibly brought to Brazil, primarily to Bahia. The over 4 million slaves significantly influenced Brazilian cuisine and culture.
Key elements of moqueca baiana with African origins include red palm oil and coconut milk. Many versions also feature okra, another African ingredient. All moquecas are served with Brazilian rice.
Recipe ingredients
The fish/seafood
Fresh fish and prawns would be the ideal way to cook this dish. However, if I made this stew only when I could buy fresh cod and shrimp around here, I would not make it very often.
Traditionally, you would make this recipe with cod. However, if I cannot find any cod or the kids would rather eat salmon, I make the stew with salmon instead.
I have even used pieces of pollack combined with salmon and prawns, which were also delicious. When using pollack, remember that it is not a firm fish and will only need to spend minutes in the hot stew before it is cooked. Don't overcook it, or it will become rubbery.
For today's recipe, I used cod slices from a whole (rather small) cod, which I cut into pieces without making fillets so the fish's spine was still present. If you are using fish with bones, do warn the people at the table that there are still bones in the fish. However, most of the time, I use cod or salmon fillets without any bones.
The fat: Red palm oil. If not available, use coconut oil instead; I think it perfectly complements the coconut milk in the stew. You could also use olive oil.
The base of the stew: I make the moqueca using coconut milk and fish stock. I always use this recipe for salmon stock. If I make a batch of the stock, it is usually enough to cook this dish two or three times.
If you don't want to make your own fish stock, buy some good quality fish stock instead or use a light vegetable broth.
The rice: I always make Brazilian rice to serve with the stew. It is very easy to make and particularly delicious. It is so good that you will end up using this recipe not only for serving this stew but also for serving other dishes.
How to make moqueqa de peixe?
- Step #1: Prepare all the ingredients.
- Step #2: Saute the onion and bell peppers until soft. Add garlic, sweet paprika powder, cayenne pepper, and chili. Stir for 1 to 2 minutes until fragrant.
- Step #3: Arrange the fish on top. Add fish stock and coconut milk. Cover, bring to a simmer, and simmer for 5 to 10 minutes. Add shrimp and continue simmering for 2 or 3 minutes until it turns white.
- Step #4: Cook the rice while the stew simmers.
Good to know!
I always undercook the fish in this recipe; it will continue cooking after you turn off the heat, and it will be perfectly cooked when you serve it.
If using shrimp, add it to the stew during the last minutes of the cooking time.
Moqueca de Peixe Recipe
Ingredients
Stew:
- 1 medium onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 tablespoon coconut oil Note 1
- 2 garlic cloves
- 1 teaspoon sweet paprika powder
- ¼ teaspoon cayenne pepper
- 1 chili more or less depending on how hot it is
- 1 lb cod fillets 450 g, Note 2
- 2 cups fish stock 500 ml, Note 3
- 1 can coconut milk 400 g/ 14.1 oz
- 9 oz tiger prawns 250 g, peeled and deveined
- fine sea salt and pepper
- 1 tablespoon freshly squeezed lime or lemon juice, more to taste, Note 4
- a few sprigs fresh coriander
Brazilian rice:
- 1 small onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1½ cups long grain white rice 350, Note 5
- 3 cups hot water or hot vegetable broth, 700 ml
- 1 teaspoon fine sea salt only ½ teaspoon if using vegetable broth
- black ground pepper
Instructions
Moqueca de peixe:
- Prepare vegetables: Chop the onion finely. Cut the peppers into small cubes or small stripes. Heat the coconut oil in a wider pot. Saute the onion and the bell peppers for about 8 to 10 minutes or until soft. Add the finely minced garlic cloves, sweet paprika powder, cayenne pepper, and finely chopped chili. Stir for 1 to 2 minutes until fragrant.
- Simmer fish stew: While the vegetables are cooking cut the cod into larger chunks, if necessary. If you bought already filleted cod, just cut it into larger pieces, about 4-5cm/ 1 ½ -2 inches. Season the pieces with salt and pepper. Arrange the fish on top of the vegetables. Add the fish stock and the coconut milk. Cover, bring to a simmer and simmer for 5 to 10 minutes.
- Cooking time: I always undercook the fish slightly. It will still have a couple of minutes cooking time together with the prawns that are added at the end of the cooking time and they will continue cooking while you bring the pot to the dish.
- Add the peeled and deveined prawns and continue simmering for 2 or 3 minutes until the prawns turn white.
- Adjust the taste with salt, pepper, and a little lime or lemon juice. Start with a tablespoon, stir, and add more to taste. While the stew cooks, prepare the rice.
Brazilian rice:
- Saute: Chop the onion and the garlic cloves very finely. Heat the oil in a small pot and saute the onion and the garlic until soft. Add the rice and stir to coat. Continue stirring the rice in the pot for about 3 or 4 minutes.
- Simmer Brazilian rice: Add the water or vegetable stock and some salt. Bring to a boil, turn the heat down and simmer, well covered, for about 18-20 minutes or until tender. Regard the packet's instructions concerning the cooking time of the rice. Depending on the sort and brand of rice you are using, cooking times might differ slightly.
- Serve moqueca de peixe: Fluff the rice with a fork. Place some rice into a deeper plate, add the fish stew on top, and sprinkle with chopped coriander. Serve immediately.
Notes
- Cooking fat: You can use red palm oil (traditionally used) or olive oil instead.
- Fish choice: I have often made the stew with salmon fillets instead of cod. Or salmon/cod combined with pollack fillets. Pollack is not a firm sort of fish. Only add it to the stew during the last 3 or 4 minutes of the cooking time.
- Stock: You can use homemade fish stock or a good brand of fish stock. If you cannot find fish stock, use a light vegetable broth.
- Lime is perfect, but if I don't have it, I use lemon juice.
- Basmati rice, for instance.
maryamu eltayeb-givens says
This is a very delicious soup.
Adina says
Thank you!
Alita says
I really enjoyed this. Can it be frozen?
Adina says
Hi Alita, I am glad you liked it. I never did. You could try it, but without the rice in it, of course.
angiesrecipes says
What an incredible fish stew! I am going to make this when my husband is out of the town because he is not fancy any seafood.