Brazilian fish stew (moqueca) – With a focus on classic Brazilian flavors and fresh ingredients, this fish stew is the fastest way to enjoy one of the best seafood curries in the world. Delivering an unforgettable taste experience to your palate, this curry is both flavorful and effortless.
It’s hard to explain how I developed a great love for the different cuisines around the world. Perhaps it’s the easy availability of ingredients right in the grocery stores. Without a doubt, I’ve always been captivated by the unique ingredients and cooking techniques that enriches each and every culture that I come across.
This Brazilian fish stew is as vibrant as its rich culture and history. A 300 year old recipe that has become a world favorite. And interestingly it’s a super simple one too.
Speaking of this fish stew, also called moqueca, I just can’t tell you how excited I am to share with you such an amazing recipe. You know, this is the kind of fish curry I could make again and again. Just because this is so delicious and super flavorful. The very first time I tried this fish stew, I was hooked.
The key to this super yummy Brazilian fish stew is the right kind of fish. Ideally, boneless white firm fish is the best choice. Any white fish goes really well the flavor of the whole dish. Of course, you can add any other seafood to this curry like shrimp, mussels, squids etc. You might have noticed that I’ve added a few shrimps to make this recipe super flavorful.
Before you start the recipe, you’ll need to marinate the fish pieces in a mixture of garlic and lime juice seasoned with salt and ground black pepper for about 30 minutes in the refrigerator.
Traditionally, palm oil is used in this Brazilian fish stew. However, olive oil or vegetable oil makes a healthier choice.
Now, all that you need to do is sauté onions, garlic and green chilies until the onions turn soft. Next up, add bell peppers (capsicums), onions, tomatoes, dried chili flakes, paprika, fish and shrimp. We’re not going to stir so make sure all the ingredients are in one single layer. Paprika adds the lovely vibrant color to the fish curry, while chili flakes brings out the right amount of heat.
The fish stock and coconut milk definitely adds another level of deliciousness to this fish stew. Now cover and simmer for about 15 minutes, garnish with extra coriander (cilantro) leaves.
This Brazilian fish stew is definitely the perfect side dish for piping hot steamed rice. Perfect!
- 1 kg fish fillets, cut into large cubes
- 5 large shrimp (prawns), deveined and shells removed
- 1 tbsp minced garlic (garlic paste)
- 3 tbsp lime juice
- Salt and pepper, to season
- 3 tbsp oil (palm oil preferred)
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 1 green chili, sliced
- 1 small bell pepper (capsicum), sliced
- 2 medium tomatoes, sliced
- 1 tsp dried chili flakes
- 1 tbsp paprika
- 250 ml fish sauce
- ¾ cup coconut milk
- Chopped coriander (cilantro) leaves to garnish
- Place fish, shrimp, minced garlic and lime juice in a large bowl. Coat fish and shrimp with the marinade. Season with salt and pepper. Cover, and marinate in the refrigerator for 30 minutes. Set aside.
- Meanwhile, heat oil in a large pan over medium-high heat. Add onions, garlic and green chili. Saute for 2-3 minutes or until the onions turn soft and translucent. Add bell peppers (capsicums), onions, tomatoes in layers. Sprinkle with dried chili flakes. Add paprika. Season with salt and pepper.
- Add fish and shrimp in a single layer. Pour in fish sauce and coconut milk. Do not stir. Bring to the boil. Cover and simmer for 15 minutes. Garnish with coriander (cilantro) leaves.
- You can also add your favorite seafood like squid or mussels
- Use light coconut milk for a healthier version
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