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Moqueca – A Brazilian Fish Stew
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Moqueca – A Brazilian Fish Stew

moquecas-capixaba

Sharing Recipes with Grazi Segovia

Today I bring to you this recipe that reminds me of special occasions at my mother’s house. One delicious big pot of fish, packed with flavour and a divine aroma. This is my twist, and thanks to my sister Thais, it became simple and easy for you! 

Ingredients for 4 servings:

  •  1 kg of halibut (or sword or cod)
  •  1 medium jar of Mexican salsa (or 2 sweet peppers and 1 large tomato)
  •  1 sliced onion
  •  Drizzle of Palm Oil (or substitute for Olive Oil)
  •  Salt and pepper
  •  150 g creamed coconut (bar) or 200 ml coconut milk
  •  2 ripe bananas
  •  fresh chopped cilantro, parsley, green onion to sprinkle before serving

Before you start the fish, make sure to start your white rice, because that’s the perfect side for it.

Preparation

First I like to wash the fish well and soak in some lemon juice or vinegar. Layer the onion on the bottom of a large pot, drizzle the oil, add the salsa or peppers with tomatoes, then the fish, salt and pepper to taste, the creamed coconut and the 2 peeled bananas on the sides. Cover and let it cook for about 15-20 min. It’s important not to stir.

Taste and adjust salt. Sprinkle fresh herbs and serve. If you’d like you can add some shrimp (about 400 g cleaned shrimp) just add on top of the fish after 10 min. you started the cooking. Enjoy! I prepared this dish for my family on Easter, with white rice and some toasted cassava flour!

To share more recipes or doubts email me at

RecipesbyGraziSegovia@outlook.com

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