Brazilian Fish Stew - Moqueca Baiana

Recently, I've been making it a habit to maintain a decent store of coconut milk in my pantry because I make Thai-style curries so often. Because of this though, I'm always curious about other ways to use the coconut milk if I ever feel like switching it up! I came across this fish stew recipe the other day and it had so many of my favorite things (cumin, paprika, cilantro, lime, the list goes on...) that I couldn't wait to try it out! Spoiler alert: it's now one of our favorite go-to meals :)

Any firm white fish will work for this dish, though best practice is to pick one that is somewhat sturdy and doesn't dry out too quickly. I've made this with tilapia, cod, and halibut so far, and they all came out wonderfully! The prep starts with briefly marinating the fish before lightly searing it in your pan.

You'll then set the fish aside, and begin building the stew base in the same pan you just used. (I'm all for a one-pan meal anytime I can manage one!) 

A number of delicious and aromatic ingredients go into the stew: onion, garlic, red bell pepper, cayenne, paprika, cumin, a bit of sugar, crushed tomatoes, coconut milk, and broth! (Note: I really like to use a thick coconut milk for this recipe to create a rich, velvety texture to the stew. If you typically use a thinner coconut milk meant for drinking, like the Trader Joe's version, consider a thicker version. These often come in cans, and I quite like the Aroy-D brand.) The stew is finished off by returning the fish to the pan and then adding lime juice and cilantro. Serve over rice, or cauliflower rice, or whatever alternative you prefer!

Brazilian Fish Stew (Moqueca Baiana)

adapted from recipetineats

Ingredients

For the fish:

1 lb firm white fish, boneless and skinless, cut into 1" cubes

1 tbsp lime juice

1/4 tsp salt

Black pepper

1 tbsp neutral oil

For the stew:

1 1/2 tbsp neutral oil

2 garlic cloves, minced

1 small yellow onion, diced 

1 red bell pepper, sliced

1 1/2 tsp sugar

1 tbsp cumin

1 tbsp paprika

1 tsp cayenne pepper (adjust according to your spice preferences)

1/2 tsp salt

14 oz coconut milk 

14 oz canned crushed tomatoes

1 cup fish broth (can sub with chicken broth)

For finishing:

2-3 tbsp lime juice 

5 tbsp roughly chopped fresh cilantro, plus extra for garnishing 

Instructions

For the fish:

1. Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.

2. Heat the oil in a large skillet over medium high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

For the stew: 

3. Reduce the stove to medium high and heat 1 1/2 tbsp oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.

4. Add the bell peppers and cook for 2 minutes.

5. Add the sugar, spices, salt, and liquid ingredients. Bring to a simmer, then turn down to medium. 

6. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.

7. Return the fish to the broth to reheat - about 2 minutes.

For finishing:

8. Stir through lime juice.

9. Garnish with cilantro and serve with rice. 

If you feel like going the extra mile, this stew goes amazingly with cilantro lime rice!

Hope you give this dish a try, and enjoy!