Entree: Brazil – Parana – Moqueca de Peixe (Brazilian fish stew in a coconut-tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) dendê (palm) oil (optional)
- 4 white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced (about 6 oz (170 g))
- 1 yellow bell pepper, thinly sliced (about 6 oz (170 g))
- 3 medium tomatoes, chopped (about 12 oz (340 g)) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or light chicken stock
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 small hot pepper (aji or serrano), seeded and sliced (optional)
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) dendê (palm) oil (optional)
- 4 white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 yellow bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 medium tomatoes, chopped (about 12 oz / 340 g) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish stock or light chicken stock
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 small hot pepper (aji or serrano), seeded and sliced (optional)
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish fillets dry, season with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and the lime juice; set aside to marinate 15 minutes.
2. Heat 2 tbsp (30 ml) olive oil (and the dendê oil if using) in a large deep skillet or braiser over medium heat. Add the sliced onion and cook until softened, about 6–8 minutes.
3. Add the garlic, red and yellow bell peppers, and hot pepper if using; cook, stirring, until peppers begin to soften, 4–5 minutes.
4. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, and fish stock; bring to a gentle simmer and cook 8–10 minutes to meld flavors.
5. Reduce heat to low and stir in the coconut milk and 1 tbsp (15 ml) olive oil; adjust seasoning with salt and pepper.
6. Gently nestle the marinated fish fillets into the simmering sauce, cover, and cook until the fish is just opaque and flakes easily, 8–10 minutes depending on thickness.
7. Turn off the heat, stir in the chopped cilantro, green onions, and parsley if using, and let rest covered 2 minutes.
8. Serve hot straight from the pan with steamed white rice and lime wedges alongside; drizzle an extra teaspoon of dendê or olive oil over each serving if desired.

1. Pat the fish fillets dry, season with 1 tsp salt, 1/2 tsp pepper, and the lime juice; set aside to marinate 15 minutes.
2. Heat 2 tbsp olive oil (and the dendê oil if using) in a large deep skillet or braiser over medium heat. Add the sliced onion and cook until softened, about 6–8 minutes.
3. Add the garlic, red and yellow bell peppers, and hot pepper if using; cook, stirring, until peppers begin to soften, 4–5 minutes.
4. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, and fish stock; bring to a gentle simmer and cook 8–10 minutes to meld flavors.
5. Reduce heat to low and stir in the coconut milk and 1 tbsp olive oil; adjust seasoning with salt and pepper.
6. Gently nestle the marinated fish fillets into the simmering sauce, cover, and cook until the fish is just opaque and flakes easily, 8–10 minutes depending on thickness.
7. Turn off the heat, stir in the chopped cilantro, green onions, and parsley if using, and let rest covered 2 minutes.
8. Serve hot straight from the pan with steamed white rice and lime wedges alongside; drizzle an extra teaspoon of dendê or olive oil over each serving if desired.