Brazilian Lime-Infused Moqueca with Coconut Rice
A zesty and fragrant seafood stew simmered with lime and coconut, served with fluffy coconut rice.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Prepare fish
Place the fish chunks in a bowl.
- 2
Season
Drizzle with lime juice and season with a pinch of salt.
- 3
Chill
Cover and refrigerate for at least 20 minutes.
Preparing the Coconut Rice
- 1
Rinse rice
Rinse the jasmine rice under cold water until the water runs clear.
Tip: Do not stir the rice once it begins cooking to ensure a fluffy texture.
- 2
Combine liquids
In a medium saucepan, combine the coconut milk, water, and salt.
- 3
Cook rice
Add the rice and bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and rice is tender.
How to Make Brazilian Lime-Infused Moqueca with Coconut Rice
Total time: 2 h · Yields 4 servings
- 1
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add onions and bell peppers, cooking until softened.
- 2
Build the Moqueca
Stir in garlic and smoked paprika, then add tomatoes and coconut milk. Bring to a simmer.
- 3
Finish cooking
Gently add marinated fish, simmer on low until fish is cooked through and flavors meld.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
The stew can be prepared up to a day in advance, and flavors deepen overnight. Reheat gently before serving.
Can I use other types of fish?
Yes, any firm white fish like snapper or tilapia will work well.
Is there a vegetarian alternative?
Replace the fish with a mix of mushrooms and tofu for a plant-based version.
How can I adjust the spice level?
Add chili flakes or diced jalapeños if you prefer a spicier dish.
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