Entree: Brazil – Rio de Janeiro – Moqueca de Peixe (Brazilian fish stew simmered with coconut milk, tomatoes, and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 4 firm white fish fillets (such as snapper or cod), approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large white onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 3 garlic cloves, minced
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1–2 tbsp (15–30 ml) dendê (palm) oil (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 green onions, sliced
- Cooked white rice for serving

Instructions

1. Pat fish fillets dry and place in a shallow dish. Sprinkle with lime juice, salt, and pepper; let marinate 15 minutes.
2. In a large heavy skillet or shallow pot, heat olive oil over medium heat. Add sliced onion and bell peppers and sauté until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
3. Stir in chopped tomatoes and cook until they begin to break down, about 4 minutes. Pour in coconut milk and fish stock, bring to a gentle simmer.
4. Nestle marinated fish fillets into the simmering sauce, spooning some sauce over each piece. Cover and simmer gently until fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
5. Remove from heat, drizzle with dendê oil if using, and sprinkle chopped cilantro and sliced green onions over the stew. Serve hot with white rice.