Brazilian Moqueca de Peixe (Coconut Fish Stew)
A Bahian-style coconut milk fish stew with bell peppers, tomato, and lime, gently simmered until the fish is tender and the broth is rich.
Moqueca comes from Brazil's Bahia coast, where dendê palm oil, coconut milk, and a colorful trio of peppers turn simple white fish into something that tastes like a celebration. We lime-marinate the fish briefly before it goes into the pot, which firms it up and keeps it from breaking apart as it simmers gently in the coconut broth.
The finished stew is naturally low in carbohydrates since it leans on peppers, onion, and tomato rather than starch, and it's gluten-free as written with no flour or thickeners needed — the coconut milk does that work on its own. Ladle it into bowls as-is, or spoon it over rice if you want a heartier plate; either way, the lime and cilantro at the end keep the richness of the coconut milk from feeling heavy.
Ingredients
- 1.5 lbs firm white fish fillets (snapper or cod), cut into chunks
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 tomatoes, diced
- 1 cup light coconut milk
- 2 tbsp palm oil or olive oil
- 0.25 cup chopped cilantro
- salt and pepper, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Toss the fish chunks with lime juice and a pinch of salt; set aside to marinate 15 minutes.
- 2Heat oil in a wide pot over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- 3Add bell peppers and cook 4-5 minutes until slightly softened.
- 4Stir in tomatoes and coconut milk; simmer 8 minutes to let the flavors come together.
- 5Gently nestle the marinated fish into the broth and simmer 6-8 minutes until just cooked through.
- 6Season with salt and pepper, stir in cilantro, and serve hot.