This Cozy Brazilian Fish Stew Will Keep You Warm All Fall

Travel to Brazil with this one-pot seafood stew. Alex Lepe/TNS

Besides sipping on caipirinhas during my first (and only) trip to Brazil, I stuffed myself with as much moqueca as possible. While I have eaten many versions of moqueca (Brazil’s equivalent of seafood stew), I hadn’t made it myself—so I enlisted the help of my friend Camila Rinaldi, a professional chef and a native of Brazil.

Chef Camila taught me a lot about the fish stew, ensuring I was on the right track with developing my recipe by sharing how she makes her own. After several rounds of testing, I landed on my perfect moqueca. Here’s how to make the best moqueca at home if you can’t get to Brazil.

What Is Moqueca?

At its most basic, moqueca is a seafood stew that can be made with fish, seafood, or a mix of the two. In Brazil, it’s traditionally prepared with cação, a type of shark, and cooked in a clay pot. While the origins of the dish are hazy, it has indigenous, African, and Portuguese influences.

There are two main types of moqueca.

• Moqueca baiana: Developed in the state of Bahia, this version features a rich base of coconut milk and, most notably, dendê oil (also known as red palm oil), which can be attributed to a strong African influence. My recipe mirrors this style.
• Moqueca capixaba: This version, from the state of Espírito Santo, is lighter and milder in flavor. It uses olive oil and annatto (or achiote).

Key Ingredients in Moqueca

• Fish: Because the fish is simmered in a mixture of coconut milk and seafood stock, it’s best to opt for a firm white fish such as cod or halibut, as it’s less likely to fall apart in the pot. If you like, you can use different types of fish or seafood such as salmon or shrimp. Chef Camila likes to use scallops and prawns in her version.
• Tomatoes: The addition of tomatoes adds sweet and savory flavors to this stew. You can use either fresh or canned diced tomatoes.
• Bell peppers: It’s common to use a colorful mix of bell peppers. I use one orange and one red, but you can swap in a yellow pepper or use two of the same color.
• Lime: This recipe calls for the zest and juice of one lime, which is added to the pot along with the coconut milk and seafood stock. You’ll also want extra wedges for squeezing over the top when serving.
• Dendê oil: This nutty- and slightly smoky-tasting ingredient is the key to moqueca baiana’s unique flavor. While you can substitute olive oil in its place, the flavor—and color—simply won’t be the same.

The beauty of this dish is that it comes together in a large pot (or Dutch oven), which essentially makes it a one-pot meal.

Moqueca

Serves 4 to 6

• 3 cloves garlic
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium orange bell pepper
• 2 fresh vine-ripened medium tomatoes (about 10 ounces total), or 1 (14.5-ounce) can diced tomatoes
• 2 medium limes, divided
• 1/2 small bunch fresh cilantro
• 2 pounds skinless cod or halibut fillets
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 2 tablespoons olive oil
• 2 tablespoons dendê oil (red palm oil)
• 1/4 teaspoon cayenne pepper (optional)
• 1 (about 13-ounce) can full-fat coconut milk
• 1 cup seafood stock
• Steamed white rice or cilantro rice, for serving

Mince garlic cloves. Finely chop yellow onion (about 1 1/2 cups). Trim and slice red bell pepper and orange bell pepper into 1/2-inch-thick strips (about 1 1/2 cups each). Core and cut tomatoes into 1-inch chunks (about 2 cups).

Cut lime into wedges and reserve for serving. Finely grate the zest of the remaining lime into a small bowl, then juice the lime into the bowl. Pick the leaves and tender stems from the fresh cilantro and finely chop until you have 1/2 cup.

Pat cod or halibut fillets dry with paper towels, then cut into 2-inch pieces. Season all over with 3/4 teaspoon of the kosher salt.

Heat olive oil and dendê oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the garlic and onion and cook, stirring occasionally, until garlic is softened and the onions are translucent, about 3 minutes. Add both bell peppers and cayenne pepper if using. Continue to cook, stirring occasionally, until the peppers are softened, about 3 minutes.

Add the tomatoes or can diced tomatoes with their juices. Cook, stirring occasionally, until the tomato juices are beginning to evaporate, about 3 minutes. Add the lime zest and juice, remaining 3/4 teaspoon kosher salt, coconut milk, and seafood stock. Stir until combined and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.

Add the fish and gently press down on them with a spoon to submerge in the broth. Cover and return to a simmer. Cook until the fish is just cooked through, about 5 minutes. Add half of the cilantro and gently stir to combine so as not to break up the fish. Taste and season with more kosher salt as needed.

Serve with steamed white rice, garnished with the remaining cilantro and lime wedges for squeezing.

Recipe notes: Leftover moqueca can be refrigerated in an airtight container for up to two days.

Kristina Razon is senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].