Eggless Brazilian Moqueca
Total time1 hr 5 min
Prep time20 min
Cook time30 min
4.6(11)
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Learn more →Ingredients
4 servings
For the fish marinade
- 1½ lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 cloves garlic, minced
- 1 tsp fine sea salt
For the stew
- 2 tbsp dendê (palm) oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 3 medium roma tomatoes, thinly sliced into rounds
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp red pepper flakes
- ½ tsp fine sea salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- cooked white rice, for serving (optional)
Instructions
- 1
In a large bowl, combine the fish pieces with the lime juice, minced garlic, and 1 tsp salt. Toss gently to coat, then cover and refrigerate for 15 minutes.
- 2
Heat the dendê oil in a large deep skillet or wide Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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