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Brazilian fish stew with steamed rice and rockfish in red broth in a white bowl on a dark table.

Brazilian Fish Stew

steamed rice, roasted peppers, rockfish, shrimp

STARS

This dish hails from Brazil's northeastern province of Bahia, where it is known as "moqueca." The exact ingredients vary depending on who's cooking and what the local fishermen brought in that day, but the usual suspects are bell peppers, onion, fresh white fish, and shrimp, which all go into a rich coconut milk-based sauce. We suggest Pacific Northwest rockfish in this version, plus smoked paprika and chili powder to add some depth and a nice kick.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Stock

  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, roughly chopped
  • 2 tablespoon canola oil, divided

Shrimp

  • 1 pound shrimp, peeled and deveined

Sauce

  • 2 tablespoon olive oil, divided
  • 1 pound Brazilian rockfish or other white flaky fish
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 1 teaspoon aji amarillo or chili powder
  • ¼ cup chickpea flour
  • 2 cups lobster or seafood stock 
  • 1 15-ounce can unsweetened coconut milk
  • 1 15-ounce can tomato purée
  • 1 can roasted red peppers, drained and diced
  • 2 limes, 1 sliced into wedges, divided
  • Cilantro, for garnish

Coconut Orange Rice

  • 1 tablespoon butter
  • 2 cups jasmine rice
  • 1 15-ounce can coconut milk
  • 1 ½ cups water
  • 1 teaspoon kosher salt
  • 1 orange, zested
Directions
1
Preheat the oven to 400°F. Toss both bell peppers and the onion on a baking sheet with 1 tablespoon canola oil and a pinch of salt and pepper. Roast for 15-20 minutes, until soft. 
2
Reduce the heat to 350°F. Toss the shrimp on a sheet pan with another 1 tablespoon oil and roast for 5-7 minutes, until cooked through and pink in color. Chop the shrimp into bite-sized pieces. 
3
Heat a skillet over medium heat with 1 tablespoon olive oil. Pat the fish dry, season with salt and pepper and sear until cooked and opaque, about 3-4 minutes, flipping halfway through. Transfer to a plate and flake the fish with a spatula or fork. 
4
Heat the remaining 1 tablespoon olive oil in a large saucepan with the onion and sauté until translucent, about 5 minutes
5
Add the garlic, smoked paprika, and aji amarillo and sauté until fragrant.
6
Stir in the chickpea flour and cook for 60 seconds, stirring. Add the stock, coconut milk, tomato purée, and roasted red peppers.
7
Bring the mixture to a simmer, stirring occasionally to mix the chickpea flour and thicken the sauce. Season with salt and cook for 12-15 minutes to develop the flavors.
8
For the rice, combine all ingredients in a saucepan and bring to a simmer. Cover, reduce heat to low, and simmer until the grains are tender, about 20 minutes. 
9
When the soup thickens slightly and reaches a silky texture, turn off heat. Stir in the lime juice and adjust the seasoning with salt and more lime as needed. 
10
To serve, divide the coconut orange rice between bowls. Top with shrimp, fish and broth. Garnish with cilantro and lime wedges. 

Brazilian Fish Stew

steamed rice, roasted peppers, rockfish, shrimp

STARS

This dish hails from Brazil's northeastern province of Bahia, where it is known as "moqueca." The exact ingredients vary depending on who's cooking and what the local fishermen brought in that day, but the usual suspects are bell peppers, onion, fresh white fish, and shrimp, which all go into a rich coconut milk-based sauce. We suggest Pacific Northwest rockfish in this version, plus smoked paprika and chili powder to add some depth and a nice kick.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Stock

  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, roughly chopped
  • 2 tablespoon canola oil, divided

Shrimp

  • 1 pound shrimp, peeled and deveined

Sauce

  • 2 tablespoon olive oil, divided
  • 1 pound Brazilian rockfish or other white flaky fish
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 1 teaspoon aji amarillo or chili powder
  • ¼ cup chickpea flour
  • 2 cups lobster or seafood stock 
  • 1 15-ounce can unsweetened coconut milk
  • 1 15-ounce can tomato purée
  • 1 can roasted red peppers, drained and diced
  • 2 limes, 1 sliced into wedges, divided
  • Cilantro, for garnish

Coconut Orange Rice

  • 1 tablespoon butter
  • 2 cups jasmine rice
  • 1 15-ounce can coconut milk
  • 1 ½ cups water
  • 1 teaspoon kosher salt
  • 1 orange, zested

Directions

1
Preheat the oven to 400°F. Toss both bell peppers and the onion on a baking sheet with 1 tablespoon canola oil and a pinch of salt and pepper. Roast for 15-20 minutes, until soft. 
2
Reduce the heat to 350°F. Toss the shrimp on a sheet pan with another 1 tablespoon oil and roast for 5-7 minutes, until cooked through and pink in color. Chop the shrimp into bite-sized pieces. 
3
Heat a skillet over medium heat with 1 tablespoon olive oil. Pat the fish dry, season with salt and pepper and sear until cooked and opaque, about 3-4 minutes, flipping halfway through. Transfer to a plate and flake the fish with a spatula or fork. 
4
Heat the remaining 1 tablespoon olive oil in a large saucepan with the onion and sauté until translucent, about 5 minutes
5
Add the garlic, smoked paprika, and aji amarillo and sauté until fragrant.
6
Stir in the chickpea flour and cook for 60 seconds, stirring. Add the stock, coconut milk, tomato purée, and roasted red peppers.
7
Bring the mixture to a simmer, stirring occasionally to mix the chickpea flour and thicken the sauce. Season with salt and cook for 12-15 minutes to develop the flavors.
8
For the rice, combine all ingredients in a saucepan and bring to a simmer. Cover, reduce heat to low, and simmer until the grains are tender, about 20 minutes. 
9
When the soup thickens slightly and reaches a silky texture, turn off heat. Stir in the lime juice and adjust the seasoning with salt and more lime as needed. 
10
To serve, divide the coconut orange rice between bowls. Top with shrimp, fish and broth. Garnish with cilantro and lime wedges.