Brazilian Fish Stew | Moqueca | Easy One-Pot Dinner | The Frugal Chef

Cut the rockfish into cubes.

Zest the peel of 2 limes into the fish.

Squeeze the juice of 2 limes into the fish.

Add salt to the fish and mix, then let it sit.

Heat some olive oil in a pan.

Add 1 medium minced onion to the pan and cook for 6-7 minutes until the onion is opaque.

Add more olive oil to the pan.

Add 4 minced garlic cloves and 1/2 finely chopped jalapeno to the pan and cook for a couple of minutes until the garlic is fragrant.

Add 1 tsp cumin and 2 tsps paprika to the pan and cook for 1 minute.

Add 1/2 cup diced bell pepper and 1/2 cup diced carrot to the pan.

Add 1 cup and 1/2 chopped fresh tomatoes to the pan.

Add 1 cup of chicken stock to the pan.

Add 1 tbsp tomato paste and mix it in.

Add a 14 oz can of coconut milk to the pan and dissolve it as it may be hard on top.

Let the mixture simmer for about 10 minutes until the carrot softens.

Add the fish to the pan along with the lime juice.

Let it simmer for about 6 minutes until the fish is cooked through.

Taste the stew to check for salt, then add black pepper to taste.

Serve the stew topped with chopped cilantro and additional lime juice.

Equipment Needed

Dietary

Allergens