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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.

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

Instructions

  1. Toss the fish chunks with lime juice and a pinch of salt; set aside to marinate 15 minutes.
  2. Heat oil in a wide pot over medium heat. Sauté onion and garlic until soft, about 3 minutes.
  3. Add bell peppers and cook 4-5 minutes until slightly softened.
  4. Stir in tomatoes and coconut milk; simmer 8 minutes to let the flavors come together.
  5. Gently nestle the marinated fish into the broth and simmer 6-8 minutes until just cooked through.
  6. Season with salt and pepper, stir in cilantro, and serve hot.