I remember going into a small Brazilian restaurant in Astoria, Queens called “Beija Flor” when I first tasted Moqueca, a Brazilian Fish Stew. I remember how sweet, yet savory the dish was and it continues being one of the most memorable dishes I’ve ate. Whenever I’ve made this dish, I’ve received a ton of compliments and it’s always a favorite when I serve it.
The below recipe uses salmon, but the traditional recipe does call for a firm white fish (bass for example). I thought the dish was equally delicious with salmon, but you’re more than welcome to use bass or cod instead! Additionally, I used quick and easy ingredients that can be found at any grocery store. Many Moqueca recipes can take different forms, but I wanted to keep mine as practical, yet as tasty as possible.
I hope you enjoy it!
Moqueca – Brazilian Fish Stew Recipe 1.0
Prep Time: 25 Minutes | Cook Time: 40 Minutes | Time: 1.5 Hours
Ingredients & What You’ll Need for the Moqueca
- 1 ½ – 2 pounds of Salmon (cut in 2-inch cuts with no skin)
- 1/2 tb of kosher salt
- 1/2 tb of fresh ground pepper
- 1medium onions diced
- 3 cloves of minced garlic
- 1/2 a scotch bonnet pepper (optional if you like heat)
- 2 tb of tomato paste
- 1 red pepper diced
- 1 sweet yellow pepper diced
- 1 can of coconut milk (I love Choakoh Coconut Milk because it’s so creamy)
- 4tablespoons olive oil
- Minced cilantro for garnish
Cooking Step-By-Step for the Moqueca (Brazilian Fish Stew)
- In a dutch over pot, add olive oil and heat for 1 minutes of medium high heat. Add onions and cook for 2 minutes. Add garlic and scotch bonnet pepper. Cook for an additional 2 minutes.
- Add tomato paste and stir. Add red and yellow peppers and cook for 3 minutes. Sprinkle salt and pepper.
- Add coconut milk and stir. Lighten heat to a medium/low and let the cause simmer for 20 minutes.
- Add salmon (the sauce should coat most of fish) and cook for 6 minutes each side.
- PRO TIP: This is a form of poaching. It allows the salmon to be infused with all the delicious flavors from your coconut tomato sauce).
- Plate and garnish with cilantro!