Brazilian Fish Stew (Moqueca De Peixe) Recipe

Name: Brazilian Fish Stew (Moqueca De Peixe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fresh lime juice; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 garlic cloves, minced; 1 (1 1/2 lb) sea bass or (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips; 1 1/2 lbs large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 cups finely chopped onions; 1 cup finely chopped green bell pepper; 1 cup finely chopped red bell pepper; 3/4 cup minced green onion (about 1 bunch); 5 garlic cloves, minced; 1 bay leaf; 2 cups chopped tomatoes (about 2 large); 1/2 cup minced fresh cilantro, divided; 2 (8 ounce) bottles clam juice; 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; 1 cup light coconut milk; 1/4 teaspoon ground red pepper

Servings: persons

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (1 1/2 lb) sea bass or (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onion (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomatoes (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8 ounce) bottles clam juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

1
Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
2
Heat oil in a large Dutch oven over medium heat.
3
Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
4
Increase heat to medium-high; add tomato, and cook 2 minutes.
5
Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
6
Discard bay leaf.
7
Place one-third of vegetable mixture in a blender, and puree until smooth.
8
Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
9
Add coconut milk and red pepper to pureed vegetable mixture.
10
Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
11
Sprinkle with 1/4 cup cilantro.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/3 cup fresh lime juice, 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 2 garlic cloves, minced, and more.

Yes, Brazilian Fish Stew (Moqueca De Peixe) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brazilian Fish Stew (Moqueca De Peixe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions