Brazilian Fish Stew - How to Make a Moqueca-Style Fish Stew

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories; evaporated milk is budget-friendly.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based option; canned fish is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley is a common substitute; dill offers a different flavor profile.

Heat olive oil in a large pot over medium heat.

Add chopped onions and sauté until soft, about 3-4 minutes.

Stir in tomato paste, minced garlic, paprika, ground cumin, and cayenne, cooking for an additional 3-4 minutes.

Pour in coconut milk and a splash of soy sauce, then bring to a simmer for 5 minutes.

Cut sea bass into chunks, about 1 inch by 2 inches.

Add sweet and hot peppers and chopped green onions to the pot, stirring to combine.

Once the mixture is bubbling, add the fish pieces and coat them with the sauce.

Cover and cook on medium-high heat for about 5 minutes, or until the fish flakes easily.

Stir in chopped cilantro and lime juice before serving.

Serve with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens