Dinner Party · Brazilian
Moqueca de Peixe
A fragrant Brazilian stew featuring fresh fish, creamy coconut milk, and the deep, earthy character of dende oil. Serve this while it is steaming hot.
Why This Works
The combination of coconut milk and dende oil provides a rich, complex background that elevates the simple white fish.
The Upgrade
Add a few tiger prawns to the stew during the last 3 minutes of simmering.
Chef's Secret
Michelin TechniqueLayer the ingredients in the pot rather than stirring, to keep the fish pieces intact throughout the cooking process.
Ingredients
Total time including resting: 40 min
Directions
Marinate fish cubes in lime juice and garlic for 10 minutes at room temperature.
10 minHeat a heavy clay pot or dutch oven over medium heat with the dende oil.
Sauté onions and peppers for 5 minutes until softened and translucent, which builds the flavor base.
5 minAdd tomatoes and cook for 3 minutes until they begin to break down into a sauce.
3 minPour in coconut milk, bringing to a gentle simmer at low-medium heat.
Add the fish pieces, pushing them gently into the liquid; cover and simmer for 8 minutes until fish is opaque and flaky.
8 minThe gentle simmer ensures the fish doesn't toughen, remaining delicate and moist.
Remove from heat, garnish generously with cilantro, and serve immediately.
Wine Pairing
Chenin Blanc
White Wine
The BottleDomaine Huet Vouvray Le Haut-Lieu Sec
The waxy, honeyed weight of a dry Chenin Blanc stands up to the thick coconut milk base. Its vibrant acidity provides the contrast needed to cut through the heavy dende oil.
Nutrition per Serving
410
calories
38g
protein
12g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Farofa
Toast manioc flour with butter and bacon bits for a crunchy, toasted element that is a classic accompaniment to Brazilian stews.
Ingredients
Directions
In a heavy-bottomed skillet over medium heat, render the bacon until crisp and golden brown.
Add the butter to the skillet, allowing it to melt and foam.
Add the onion and sauté until translucent and soft, approximately 3 minutes.
Stir in the manioc flour, tossing consistently to toast the grains until lightly golden and fragrant, about 5 minutes.
Season with salt and remove from heat immediately to prevent burning.
Fold in the fresh parsley and serve warm alongside your Moqueca.
Side Dish
Cilantro Lime Rice
Stir lime juice and cilantro into warm white rice to provide a citrusy, airy contrast to the rich, creamy coconut base of the moqueca.
Ingredients
Directions
Rinse rice under cold water until the starch runs clear; drain thoroughly.
In a medium saucepan, combine rice, water, salt, and olive oil; bring to a boil.
Cover with a tight-fitting lid, reduce heat to the lowest setting, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the rice gently with a fork to aerate the grains.
Fold in the fresh lime juice, lime zest, and cilantro immediately before serving.
Member Reviews
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Great recipe — took me about 10 minutes longer than listed but worth it.