Moqueca Fish Stew Recipe | One Pot Brazilian Dinner

Chop about 1 cup of Spanish onion.

Sauté the onion with a little oil over medium-high heat until translucent.

Stir in 1 teaspoon of chili flakes and let cook for about a minute.

Peel and dice roughly 1 cup of carrot and stir until slightly tender, then season with salt and pepper.

Dice one red bell pepper and stir it in.

Chop roughly 4 cloves of garlic and stir for about a minute until fragrant.

Add 1 tablespoon of tomato paste and stir.

Pour in 2 cups of chicken or fish stock and stir in 1 tablespoon of smoked paprika.

Stir in 1 cup of coconut milk or 3 tablespoons of coconut cream to thicken the sauce.

Add 1 tablespoon of Worcestershire sauce and 1 tablespoon of Maggi sauce.

Stir in 1 tablespoon of yellow mustard and toss in two dried bay leaves.

Adjust seasoning with salt and black pepper.

Cover the pot and lower the heat.

Slice about 400 grams of white fish into bite-sized pieces and carefully add to the pot.

Let the fish cook for about 4 to 5 minutes, or until cooked through.

Dice up one Roma tomato and sprinkle it in for freshness.

Sprinkle in 1 tablespoon of roughly chopped parsley.

Squeeze in the juice of half a lime to brighten the flavors.

Equipment Needed

Dietary

Allergens