How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I make this dish ahead?

You can marinate the fish and prepare the vegetables ahead of time, but it’s best to cook the stew fresh.

What fish is best for this recipe?

Use firm white fish like cod, halibut, or sea bass for the best results.

Can I substitute coconut milk with something else?

You can use almond milk, but it won't be as rich and creamy as coconut milk.

The dish is mildly spicy. Adjust the chili flakes to your preference.

Brazilian Moqueca Fish Pot with Cashew Nut Rice

Name: Brazilian Moqueca Fish Pot with Cashew Nut Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: White fish fillets; Lime juice; Garlic cloves; Salt and black pepper; Paprika; Olive oil; Onion; Red bell pepper; Yellow bell pepper; Tomatoes; Coconut milk; Fish or vegetable stock; Palm oil (optional); Red chili flakes (optional); Fresh cilantro; Basmati rice; Water; Olive oil; Cashew nuts; Salt

A vibrant and comforting Brazilian fish stew

This classic Brazilian dish, known as Moqueca, is packed with fresh fish simmered in a rich coconut broth and served with flavorful cashew nut rice.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Marinade

White fish fillets

1 lb — cut into large chunks

Lime juice

2 tablespoons

Garlic cloves

2 cloves — minced

Salt and black pepper

To taste

Paprika

1 teaspoon

For the Moqueca

Olive oil

2 tablespoons

Onion

1 — thinly sliced

Red bell pepper

1 — thinly sliced

Yellow bell pepper

1 — thinly sliced

Tomatoes

2 — chopped

Coconut milk

1 cup

Fish or vegetable stock

½ cup

Palm oil (optional)

2 tablespoons

Red chili flakes (optional)

½ teaspoon

Fresh cilantro

Handful — chopped

For the Cashew Nut Rice

Basmati rice

1 cup

Water

2 cups

Olive oil

1 tablespoon

Cashew nuts

½ cup — roasted and roughly chopped

Salt

To taste

Preparation

Marinating the Fish

Combine Marinade Ingredients

In a large bowl, combine the fish chunks, lime juice, garlic, salt, pepper, and paprika.

Toss to Coat

Toss to coat the fish evenly.

Marinate

Marinate in the refrigerator for at least 30 minutes.

Preparing the Vegetables

Heat Oil

Heat olive oil in a large pot over medium heat.

Cook Vegetables

Add the sliced onion, red and yellow bell peppers, and cook until they soften.

Add Tomatoes

Stir in the chopped tomatoes and cook for an additional 5 minutes.

Use ripe tomatoes for a richer sauce.

Cooking Process

Build the Stew Base

Add coconut milk and fish or vegetable stock to the cooked vegetables and bring to a gentle simmer.

Add the Fish

Gently place the marinated fish pieces into the pot. Simmer for about 10-15 minutes until the fish is cooked through.

Do not stir the fish too much to prevent breaking the pieces.

Finish the Stew

Add palm oil and chili flakes, then garnish with fresh cilantro before serving.

Plating & Serving