Moqueca (Brazilian Fish Stew)
Moqueca is a vibrant Brazilian fish stew featuring layers of fresh ingredients simmered in coconut milk and dende oil.
Contents (2 sections)▾
Ingredients
- 600 g white fish fillets
- 2 tbsp dende (palm) oil
- 1 large onion, sliced
- 2 bell peppers, sliced (preferably red and green)
- 2 medium tomatoes, chopped
- 400 ml coconut milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (to taste)
- fresh cilantro, for garnish
Steps
In a large clay pot, heat the dende oil over medium heat until shimmering, about 2 minutes.
Layer the onion, bell peppers, and tomatoes in the pot, seasoning each layer with salt and pepper. This builds flavor and ensures even cooking.
Place the fish fillets on top of the vegetables, ensuring they are well arranged but not stirred. Sprinkle with garlic and cayenne pepper.
Pour the coconut milk over the top, covering the ingredients completely. Bring to a gentle simmer over low heat for 15 minutes without stirring, allowing the fish to cook gently and retain its shape.
Once cooked, remove from heat, garnish with fresh cilantro, and serve hot with rice.
Why this works
The technique of layering the ingredients instead of stirring is crucial in making Moqueca, as it allows the fish to steam gently in the rich, aromatic coconut milk without breaking apart. The dende oil not only adds a distinct flavor but also contributes to the vibrant orange color of the dish. By not stirring, each layer retains its integrity, allowing the flavors to meld harmoniously. If the fish seems too delicate or begins to break apart, gently spoon some broth over it to maintain moisture without disturbing the layers. This method preserves the visual appeal and texture of the dish, making it a true centerpiece.