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Brazilian Moqueca Fish Stew with Bell Peppers
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Course Main Course
Cuisine Brazilian
Servings 4 people

Equipment

  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound firm white fish fillets, cut into 2-inch pieces
  • 2 bell peppers (1 red, 1 yellow), thinly sliced
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 1 (14-ounce) can full-fat coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper, to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until the onion softens.
  • Add the sliced bell peppers and chopped tomatoes. Cook for 3 minutes, stirring often, until the peppers begin to soften.
  • Pour in the coconut milk and season with salt and black pepper. Bring the mixture to a gentle simmer.
  • Add the fish pieces to the skillet. Cover and cook for 6 to 8 minutes until the fish flakes easily and turns opaque.
  • Remove the skillet from the heat. Stir in the lime juice and chopped cilantro just before serving.

Notes

Serve this stew over steamed rice to soak up the coconut broth. Add the cilantro only at the end so it stays bright and fresh. If the stew thickens too much while sitting, stir in a splash of water when reheating.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Skillet, Knife, Cutting Board