How to Make Moqueca Brazilian Fish Stew |The Frugal Chef

Cut rock fish into cubes.

Zest the peel of 2 limes and squeeze the juice into the fish.

Add salt to the fish and mix, letting it sit.

Heat olive oil in a pan and add 1 minced medium onion, cooking until opaque (about 6-7 minutes).

Add more olive oil, then add 4 minced garlic cloves and 1/2 finely chopped jalapeno, cooking until garlic is fragrant.

Add 1 teaspoon cumin and 2 teaspoons paprika, cooking for 1 minute.

Add 1/2 cup diced bell pepper and 1/2 cup diced carrot, mixing in.

Add 1.5 cups chopped fresh tomatoes.

Pour in 1 cup of chicken stock and add 1 tablespoon tomato paste, mixing well.

Add 14 ounces of coconut milk and let simmer for about 10 minutes until carrots soften.

Add the fish along with the lime juice and simmer for about 6 minutes until cooked through.

Taste for salt and add pepper as needed.

Serve topped with chopped cilantro and additional lime.

Equipment Needed

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