Moqueca de Peixe is a traditional Brazilian seafood stew which has been a part of Brazil’s cuisine for around 3 centuries. It basically a mixture of fish, tomatoes, onions, garlic, and herbs such as cilantro where it is cooked slowly and without water included.
- 1 kg firm white fish fillets, cut in large chunks (I used monk fish)
- 1 red capsicum, chopped
- 3 pcs tomatoes, chopped
- 500ml coconut milk
- 1 handful chopped cilantro
- juice from 2 lemons
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- azeite de dende (if unavailable you can use palm oil or olive oil)
- Marinate fish pieces in a bowl with lemon juice, garlic, salt and freshly ground black pepper.
- In a large covered pan add azeite de dende then sauté onions, cook until it’s soft.
- Add the capsicum, tomatoes, paprika, and cayenne. Cook while occasionally mixing for 5 minutes.
- Flatten cooked vegetables, add half of the cilantro then arrange fish pieces on top. Sprinkle with salt and pepper.
- Pour coconut milk over the fish then bring to a boil. Cover pan then simmer for 15 minutes.
- Season with salt and freshly ground black pepper then serve garnished with cilantro.