Moqueca Capixaba (Brazilian fish stew)

Jump to recipe

A return visit to Brazil for a delicious fish stew - Moqueca Copixaba. This can be made with any firm-fleshed white fish. For this version, I used red snapper, but a combination of different types of fish would also work well.

Most of the dishes I ate in Brazil were heavy on the red meat, and often paired with either potato and rice or beans. This was a nice welcome change from the every day food we enjoyed, and is perfect for a warm summer evening.

This recipe is simple to prepare and comes together quickly with fish gently poached in a coconut-based broth. It pairs well with rice, or enjoyed alone with some bread on the side. Best shared with friends!

---

Moqueca Capixaba

Moqueca Capixaba

Servings: 6-8

Ingredients

• 3lb firm white fish, cut into 1 inch cubes - I used red snapper, but cod or sea bass would also work well

• 1 large onion, chopped

• 3 bell peppers, chopped. I used red, yellow and orange (I wouldn’t advise green pepper for this dish)

• 1 serrano chili, deseeded and chopped finely

• 2 tbs ghee or coconut oil

• I cup tomatoes, chopped (either fresh or canned would work)

• 3 cloves garlic, finely diced

• 2 tsp paprika

• 2 cans coconut milk

• 2 cups fish or vegetable stock

• 2 limes, zested and juiced

• pinch of cayenne - to taste

• salt and pepper to taste

• Sliced green onions for garnish (optional)

---

Instructions

1. Heat the ghee or oil in a large pot or dutch oven.

2. Add the onion, peppers and serrano chili and cook gently until soft and the onion is translucent.

3. Add the chopped tomatoes, garlic, paprika and cayenne pepper, and stir to combine.

4. Cover with the coconut milk and stock and simmer on medium for about 5 minutes.

5. Add the fish and turn the heat to low, until the fish is just cooked through.

6. Add salt and pepper to taste.

7. Turn off the heat, add in the lime zest and juice and stir gently.

8. Serve on its own or with rice, sprinkled with green onion.

---