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Brazilian Moqueca with Palm Oil and Lime
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Course Soup
Cuisine Brazilian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds firm white fish fillets, cut into 2-inch chunks
  • 3 tablespoons palm oil
  • 4 garlic cloves, minced
  • 1 large onion, thinly sliced
  • 1 red bell pepper, sliced
  • 2 ripe tomatoes, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup fish stock
  • 1 can (14 ounces) coconut milk
  • Juice of 2 limes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Season the fish chunks with salt, black pepper, and half the lime juice. Set aside while you prepare the base.
  • Heat the palm oil in a large pot over medium heat. Add the minced garlic and sliced onion and cook until the onion softens.
  • Stir in the sliced red bell pepper and diced tomatoes. Cook for two minutes until the tomatoes begin to break down.
  • Add the smoked paprika, ground cumin, and cayenne pepper. Stir for 30 seconds to toast the spices.
  • Pour in the fish stock and coconut milk. Bring the mixture to a gentle simmer.
  • Add the seasoned fish to the pot. Cover and simmer for 8 to 10 minutes until the fish is cooked through and flakes easily.
  • Stir in the remaining lime juice. Taste and adjust salt if needed.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Palm oil is key for the traditional color and flavor, so avoid swapping it for another oil. The stew thickens slightly as it sits, so add a splash of stock when reheating leftovers. Serve it over rice to soak up the broth, and add extra lime at the table if you prefer a sharper finish.
Course: Soup
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife